Today I present to you the Garfagnino Chestnut Cake with Raisins, Pine Nuts, and Walnuts, a typical dessert from Garfagnana, made with chestnut flour naturally from Garfagnana
It’s ideal to use high-quality flour that doesn’t have a bitter taste, the fresher it is, the better.
It’s a quick and very easy preparation, in fact, you just mix everything together and then pour it into the pan. It will be a super delicious, moist, and tender chestnut cake that melts in your mouth! It is gluten-free, always check the label of the flour to be sure. Ideal as a dessert at the end of the meal, perhaps accompanied by delicious cream or ricotta cream. The Garfagnino Chestnut Cake is perfect for a very protein-rich breakfast, full of energy, or a healthy and genuine snack.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Garfagnino Chestnut Cake
- 3 1/4 cups gluten-free chestnut flour (From Garfagnana)
- 2 1/2 cups water (or milk)
- 1/3 cup raisins
- 1/2 cup walnuts
- 1/3 cup pine nuts
- 1 sprig rosemary
- 1 pinch salt
- 1/6 cup extra virgin olive oil
Tools
- 1 Bowl
- 1 Baking pan
- 1 Small bowl
- 1 Whisk
Preparation of Garfagnino Chestnut Cake
Let’s see how to prepare the Garfagnino Chestnut Cake.
1- First, sift the flour, pour it into a bowl along with the salt, 3/4 of the oil, and the water, mix well using a whisk until you get a batter that is dense but not too much, and smooth, this process also depends on the flour, you might need more water, you have to go a bit by eye, consider that if it’s too dense it won’t be tender and moist, but rather dry.
2- Soak the raisins for 10 minutes in a small bowl with water. Add walnuts, half the pine nuts, and the drained raisins to the mixture and mix everything well.
3- Pour the remaining oil into a rectangular or large round baking pan, pour the mixture inside. The oil will be pushed a bit to the sides, brush it on top using a kitchen brush. Sprinkle with the remaining pine nuts, add the rosemary leaves.
4- Bake at 356°F, for about 25/30 minutes until cracks form on the surface. If you want it moist and tender, don’t overcook; do the toothpick test, if it’s dry it’s done. If you prefer it more cooked, just bake a few more minutes. Let it cool before serving.
notes
Baking time may vary from oven to oven… I recommend always checking the cooking. The Chestnut Cake does not include sugar, but you can add 2/3 tablespoons to the dough.
The Garfagnino Chestnut Cake can be stored for a few days in a closed container or inside the oven.
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