A Low FODMAP Recipe From Christophe Felder and Camille Lesecq’s book
Gâteaux
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Learn To Make A Walnut and Pecan Sponge
It doesn’t get more classically French than working in the kitchens of the historic Parisian specialty food emporium Fauchon or the Michelin-starred Guy Savoy restaurant in the 6th arrondissement.
This is where Christophe Felder began and then went on to the kitchens of the Hotel de Crillon at age 23, where he held his pastry chef position for 15 years.
While much of his training was steeped in tradition, his own creative flair was always apparent and can be seen in his many books, most recently Gâteaux, which he wrote along with his longtime collaborator Camille Lesecq.
Flipping through this gorgeous book is almost satisfying enough. I say almost because I yearned to get into the kitchen and make his creations.
Luckily both the Crunchy Hazelnut Cookies and this Walnut and Pecan Sponge cake were tailor made for us FODMAPers. This cake is lovely with very lightly sweetened whipped cream, or all by itself.
Excerpted and adapted with permission by the publisher. Gâteaux by Christophe Felder & Camille Lesecq. Published by Rizzoli copyright © 2017. Photography © by Laurent Fau.
From the book:
This recipe, a specialty of the Périgord, is really light. What’s more, it’s gluten-free. We have added a few pecans, which make a slight change from the texture of the original version, and it is now one of my classics.
It may look a bit rough and unpolished, but I assure you, that’s only a façade: It’s s delicate as it is delicious.
Walnut and Pecan Sponge
This sponge cake based on nuts can be enjoyed while on the low FODMAP diet.
Ingredients:
- 1 medium egg
- 1 egg yolk
- 2/3 cup (5 1⁄2 oz. / 160 g) sugar
- 1/3 cup (1 1⁄2 oz. / 45 g) potato starch
- 3 egg whites
- 2 oz. (50 g) chopped walnuts (best weighed)
- 2 oz. (50 g) chopped pecans (best weighed)
- A little butter and GF flour, for the pan
Preparation:
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Preheat the oven to 375°F (200°C). Butter an 8-inch (20 cm) cake pan 2 inches (4 to 5 cm) deep and dust with gluten-free flour; set aside.
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In a mixing bowl, combine the egg, egg yolk, and half of the sugar. Whisk until the mixture becomes pale and thickens. Whisk in the potato starch.
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In another mixing bowl, whisk the egg whites with the remaining sugar to make a meringue. Fold the meringue into the egg, sugar, and potato starch mixture. Fold in the chopped walnuts and pecans. Spread the batter evenly in the cake pan and bake for 25 minutes, until springy to the touch.
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To add a touch of sophistication to this cake, drizzle lines of chocolate over it. You may also dust it with confectioners’ sugar.
Notes:
Tips
- I love this recipe for so many reasons! It is a great study of how nuts and potato starch can be used in classic patisserie and create a delectable result.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
