The Chestnut Cake with Raisins, Pine Nuts, and Rosemary is a typically autumnal dessert made with chestnut flour. Its preparation does not require much time and is also suitable for those less experienced in the kitchen. Although its flavor is intense and full-bodied, it usually appeals to everyone. I love it because it is truly delicious, but be careful not to eat too much because chestnut flour alone, without the other ingredients, develops 343 calories per 100 grams. Typically, raisins are soaked only in rum or other types of liquor and then squeezed, losing the liquid. I, on the other hand, do not throw it away but pour everything into the mixture to make the chestnut cake not only tastier but also more fragrant. Moreover, the alcohol evaporates during cooking, so don’t worry if children will also consume it.
If you like chestnuts, don’t miss the next recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 1/2 cups chestnut flour
- 1/2 cup brown sugar
- 1 cup water
- 2 tbsps extra virgin olive oil
- 1/3 cup pine nuts
- 1/4 cup rum
- 1/3 cup raisins
- 1 sprig rosemary
Tools
- Bowl
- Cake Pan 9 inches in diameter
How to Prepare the Chestnut Cake
First, soak the raisins in the rum and organize your workspace with all the ingredients already measured. In a bowl, pour the water, oil, and sugar.
After mixing, add the flour, but not before sifting it to avoid lumps, and blend everything together.
Finally, add the raisins along with the rum because it makes it tastier and more fragrant, and the pine nuts. Continue mixing, pour everything into a non-stick baking tray, and level it (you can also use a silicone mold or one lined with parchment paper).
Arrange the rosemary needles on the surface of the chestnut cake, bake in a preheated oven at 350°F, fan mode, and bake for 30 minutes. Once cooled, you can drizzle it with a little extra virgin olive oil.
Serve our Chestnut Cake with Raisins, Pine Nuts, and Rosemary only when it has completely cooled down.
Tips:
We can store the chestnut cake for a long time, perhaps in a paper bread bag or in the fridge to prevent it from drying out too much.
