Thanks to Chestnut Flour this effortless and gluten-free orange and lemon zest-stippled cake is moist and fragrant without being heavy. Finished with Sliced Almonds, it's a Corsican favorite that's redolent of the Mediterranean.
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients
Serves 10
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2 Cups Roasted Chestnut Powder
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1 Teaspoon Baking Powder
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1 1/2 Sticks (12 Tablespoons) Unsalted Butter, plus more for greasing pan
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1 Cup White Sugar
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1/2 Cup Milk
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1/2 Teaspoon Vanilla Extract, Bourbon Madagascar
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1/2 Teaspoon Almond Extract
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3/4 Teaspoon Kosher Sea Salt Flakes
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Zest Of 1/2 Orange
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Zest Of 1/2 Lemon
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1/2 Cup Raw Whole Almonds, coarsely chopped and toasted
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1/3 Cup Natural Sliced Toasted Almonds
Directions
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Preheat oven to 375°F. Grease 10-inch cake pan with butter and reserve.
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Sift chestnut flour and baking powder into medium bowl and set aside.
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Place melted butter, sugar, milk, vanilla and almond extracts, salt and citrus zests in large bowl and beat on medium-high speed with electric hand mixer until thoroughly combined. Gradually add flour mixture, but do not over-mix. Stir in chopped almonds.
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Pour batter into prepared pan and sprinkle top evenly with sliced almonds.
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Transfer to oven to bake until browned and center is set, about 25 minutes. Remove from oven, let cool completely and slice into wedges to serve.