There are just a couple of steps to make this delicious sugar, dairy and gluten free chestnut cake.
Pre-heat the oven to 150.
First place all the ingredients except the egg whites and the pecans into a blender and blitz until smooth..you can also do this by hand but the blender is so quick. I have even made this in the large cup of the nutribullet!!
Next whisk your egg whites until large and fluffy. Now you don’t really have to do this …you could just tip the whole egg into the blender but you will get a much flatter cake…its the egg whites that help to give a little rise and lightness here.
Taking one tablespoon of the egg white mixture mix it into the cake batter until completely well mixed, next fold in the remaining egg whites taking care not to knock out too much of the lightness.
Poor into a shallow cake pan (a Victoria sandwich tin is ideal for this) which has been lightly oiled and has a parchment bottom and side..you need this to be able to get the cake out later.
Place the pecans on the top and bake in the oven for about 25-30 minutes until a tooth pick comes out clean.
Enjoy with a dollop of creme friache .