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

Citrusy Chestnut Flour Tart
Copyright Recipe © 2015 Woodland Foods


Serves 10


  1. Preheat oven to 375°F. Grease 10-inch cake pan with butter and reserve.

  2. Sift chestnut flour and baking powder into medium bowl and set aside.

  3. 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.

  4. Pour batter into prepared pan and sprinkle top evenly with sliced almonds.

  5. 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.