The chestnut cake is a typical dessert of the Tuscan culinary tradition.
A simple cake made with chestnut flour, raisins, and pine nuts, some walnut kernels, water, and oil.
The Chestnut Cake Recipe is an autumn dessert due to the presence of chestnuts, but using its flour can be enjoyed comfortably throughout the winter.
Preparing the Chestnut Cake Recipe is very simple; the final result will be a cake with a low thickness, soft inside, slightly crunchy on the surface. In fact, when cracks appear on the cake’s surface during baking, it will be the sign that the dessert is ready.
Gluten-free the Chestnut Cake Recipe is thus gluten-free.
Recipe with chestnuts.
Here’s the link to a very interesting recipe with chestnuts, also from my blog:
Chestnut dessert with pressure cooker
Did you know I have a youtube channel?
Below you can watch the video published on Anna foodiamo YouTube
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
for Chestnut Cake Recipe
- 1 1/2 cup cold water (for the batter)
- 2 tablespoons granulated sugar
- 1 pinch salt
- 2 tablespoons extra virgin olive oil
- 1.4 oz raisins
- 1.4 oz pine nuts
- 1.4 oz walnut kernels
- 2 sprigs rosemary
- 10.6 oz chestnut flour
- as needed water (for soaking raisins)
Preparation
To prepare the chestnut cake, you must first soak the raisins;
Soften the rosemary needles in the extra virgin olive oil;
Toast the pine nuts;
Sift and pour the chestnut flour, salt, sugar, oil, and gradually water into a bowl;
Mix with a wooden spoon or a hand whisk until you obtain a smooth and fluid batter;
Add the squeezed raisins, part of the pine nuts, and the chopped walnuts;
Mix all ingredients well, stirring carefully;
Grease a 10.2-inch diameter pan with oil and pour in the mixture;
Garnish the surface with the remaining walnuts and pine nuts and the rosemary needles;
Dampen the surface with the oil in which the rosemary needles were soaked and bake in a preheated oven at 356°F for 30 minutes or until cracks form on the surface;
Remove the chestnut cake from the oven and let it cool before serving.
The Chestnut Cake can be stored at room temperature for 3/4 days covered with a cloth.
FAQ (Questions and Answers)
questions about Chestnut Cake
Should the chestnut cake be baked in a static or convection oven?
The chestnut cake should be baked in a static oven mode.
How can the chestnut cake be cooked in a convection oven?
For those who have a convection oven, it’s better to bake the chestnut cake at a lower temperature and turn it off about ten minutes earlier.
