Tuscan Chestnut Cake: a simple and genuine dessert with chestnut flour
The chestnut cake is one of the most beloved autumn desserts of the Tuscan tradition — a humble yet flavorful recipe made with a few genuine ingredients: chestnut flour, water, pine nuts, walnuts, and raisins. Without eggs, butter, or yeast, it is a naturally gluten-free dessert with a rustic and intense flavor that evokes the forest and home.
Its texture is soft and moist inside, with a thin crust on the surface and a crunchy touch from the nuts. Perfect to enjoy warm, perhaps with a drizzle of honey or a sprig of rosemary, the chestnut cake is the ideal treat for cooler days.
With just a few minutes of preparation and about 30–35 minutes of baking at 350°F, you’ll get a simple yet charming dessert capable of bringing all the fragrance and warmth of autumn to the table.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 94.10 (Kcal)
- Carbohydrates 18.26 (g) of which sugars 3.76 (g)
- Proteins 1.91 (g)
- Fat 2.25 (g) of which saturated 0.35 (g)of which unsaturated 0.27 (g)
- Fibers 2.82 (g)
- Sodium 3.53 (mg)
Indicative values for a portion of 53 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Tuscan Chestnut Cake:
- 1 3/4 cups chestnut flour
- 1 1/4 cups water
- 1/3 cup nuts (Walnuts, pine nuts, etc)
- raisins
- 1 1/3 tbsp extra virgin olive oil
- rosemary
Steps
For the preparation of the Tuscan Chestnut Cake watch the video HERE.
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In a large bowl, pour the chestnut flour and gradually add the water, stirring with a whisk until you obtain a smooth and homogeneous batter without lumps.
Chop the walnuts, pine nuts, etc.
Add the chopped walnuts, pine nuts, and, if desired, more dried fruits of your choice. Then add the raisins, previously soaked and drained, and mix well to distribute the ingredients evenly.
Slightly grease a shallow mold (7/8 inches) with a drizzle of oil and pour the batter, leveling it with a spatula.
Finish the surface with some chopped walnuts, pine nuts, a sprig of rosemary, and another drizzle of extra virgin olive oil.
Bake in a static oven at 350°F for 30–35 minutes, until a thin golden crust forms on the surface.
Let it warm slightly before serving: the chestnut cake will be soft inside, fragrant, and rich with authentic flavor.
Enjoy your meal!
Storage:
The chestnut cake can be stored at room temperature for 2–3 days, covered with plastic wrap or under a cake dome. If you want to keep it longer, store it in the fridge for up to 5 days and warm it slightly before serving: it will return to being soft and fragrant as if just baked.
