THIS CAKE WAS AN EXPERIMENT AND TURNED OUT CRAZY GOOD! (Completely gluten free, grain free and no white sugar)! The combinations of flavors are simply amazing; the nutty, slightly bitter character of the chestnut flour goes well with honey and the lemon adds a fresh balance. The frosting I made, using Tahini, honey and cocoa powder added contrast and enhanced the experience. It resembles American-style coffee cake in character.
I’ve had the Chestnut Flour for a while without really knowing what to do with it. In France, where the flour comes from, it’s used for waffles (gaufres farine châtaigne) and for galettes (galette à la farine the châtaigne), but I have never tried any myself. Finally an idea came to combine it with honey and lemon, which I thought would balance the bitter tone in the meal, and it worked even better than expected. This cake is already a favorite! Although it tastes much of lemon it goes really well with coffee and even better with tea.
200 ml/ 0,4 cups any kind of milk
100 ml /0,4 cups liquid honey
100 g / 22 lbs melted butter
Zest from half a lemon
2 tbsp lemon juice
about 300 g / 66 lbs of Chestnut Flour
2 tsp Psyllium husk
1,5 tsp baking powder
1 tsp vanilla powder
2-3 tbsp of Tahini
1,5-2 tbs honey
Some lemon juice to adapt consistency
Cocoa powder and Cocoa nibs to dust the top
Mix wet and dry ingredients separately and add dry to wet. Gently mix until smooth. Grease and flour a small round baking pan with removable bottom. Use the chestnut flour to flour the pan. Pour the batter into the pan and bake at 175 degrees C for about 25 minutes until it is golden brown. Mix tahini, honey and lemon juice into a smooth paste and spread over the cake when it’s completely cool. Sprinkle cocoa powder and cocoa nibs over before serving.