The Chestnut Cake with Raisins, Pine Nuts, and Rosemary is a typical autumn dessert, made with chestnut flour. Its preparation doesn’t take much time and is suitable even for less experienced cooks. 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, as just the chestnut flour, without the other ingredients, provides 343 calories per 100 grams. Usually, raisins are just soaked 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. Furthermore, the alcohol evaporates during cooking, so don’t worry if children will be consuming it.
If you like chestnuts, don’t miss the following recipes:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 1/2 cups chestnut flour
- 1/3 cup brown sugar
- 1 cup water
- 2 tbsps extra virgin olive oil
- 1/3 cup pine nuts
- Half shot glass rum
- 1/3 cup raisins
- 1 sprig rosemary
Tools
- Bowl
- Cake Pan 9-inch diameter
How to Prepare the Chestnut Cake
First, soak the raisins in 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 prevent lumps from forming, and combine everything.
Finally, add the raisins along with the rum, as it makes it tastier and more fragrant, and the pine nuts. Continue mixing, pour everything into a non-stick baking pan, and level (you can also use a silicone mold or line a pan with parchment paper).
Arrange the rosemary needles on the surface of the chestnut cake, bake in a preheated oven at 356°F (convection mode) and cook for 30 minutes. Once it has 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 keep the chestnut cake for a long time, perhaps in a paper bread bag or in the refrigerator to prevent it from drying out too much.
