Recently I am fascinated about baking without gluten, without sugar, and without dairy…and if any of you dear readers know a great source to learn about that, I would love to hear. That said, this gluten-free chestnut cake is considerably better than even the last ones, which were excellent.
It is very light in texture, soft, and rather moist.
- 180 g of rice flour
- 120 g of blonde sugar
- 100 g of chestnut flour
- 1 tbsp of baking powder
- 1 tsp of salt
- 3 eggs, at room temperature
- 125 g of butter, at room temperature
- 150 ml of milk, at room temperature
- 1 tbsp of vanilla extract
- Powdered sugar for dusting
Preheat the oven to 180°C. Generously butter and flour a cake tin.
Mix together the dry ingredients. With an electric beater, beat the eggs until they are foamy. Add the milk and vanilla extract. In a slow stream, a little at a time, mix in the dry ingredients. Once done, add the butter in spoonfuls and mix to fully integrate. The batter should be smooth and without lumps.
Place in the middle of the oven and bake for 30-35 minutes, until a tester comes clean from the centre. Let cool for 5-10 minutes on a rack and then invert onto a cake plate. Sprinkle with powdered sugar before serving. Divine.