Soft Marradi Chestnut Cake
A typical autumn chestnut dessert delicious, originating from the ancient Romagnola cuisine (the recipe seems to date back to the 1700s), but it also resembles the castagnaccio of traditional Tuscan cuisine. This wonderful autumn chestnut cake used to be prepared on special occasions or even for Christmas.
There are many variations of this recipe, it is said that every family has been guarding their recipe for generations.
Ideal to bring to the table on special occasions and important events, it looks impressive on the table and is always loved by everyone. It is a simple recipe that requires some preparation time, but I assure you it’s absolutely worth it, the success of this creamy chestnut dessert is guaranteed!
The original recipe for this ancient chestnut dessert involves the use of marrons, which differ from chestnuts. Chestnuts are the wild fruit of the chestnut tree, while marrons come from cultivated trees and are sweeter. However, this cake also works well with chestnuts; just add a little sugar to the original recipe.
In the past, chestnuts were a staple food for mountain farmers. When wheat was scarce, bread (or pasta) was replaced by sweet polenta made from chestnut flour. In fact, the chestnut tree was also called “the bread tree”.
You might also be interested in:
All about CHESTNUTS: recipes from sweet to savory!
If you love autumn desserts, also try this fantastic “Pumpkin Pie with Caramel Sauce”.
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 10 People
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Soft Marradi Chestnut Cake
- 2.2 lbs Marrons (or chestnuts)
- 4 Eggs (whole)
- 1.75 cups Sugar (if using marrons; if using chestnuts, use 2 cups of sugar)
- 50 ml Alchermes
- 50 ml Dark Rum
- 1 quart Whole Milk (approximately)
- 2 tablespoons Vanilla Extract
- to taste Salt (a pinch)
- to taste Unsweetened Cocoa Powder (optional)
- to taste Maple Syrup (optional)
- 1.6 cups Flour
- 50 ml Milk
- 20 ml Water
- to taste Salt (a pinch)
Tools for the Soft Marradi Chestnut Cake
- Rolling Pin
- Knife
- Pot
- Brush
- Mixer electric 500W power and 5 speeds + turbo
- Baking Pan non-stick ADJUSTABLE
Preparation of the Soft Marradi Chestnut Cake
First, score the chestnuts (or marrons) vertically on the flat side and then roast them on a special perforated pan or in the oven. Then remove both the shell and the inner skin. Alternatively, if you are lucky enough to buy them already peeled, to easily remove the inner skin, blanch them for 5-10 minutes in boiling water, then remove the inner skin (you can also score the chestnuts and microwave them for 2 minutes).
Once peeled, place the chestnuts (or marrons) to boil covered with cold water, with a pinch of salt, a tablespoon of vanilla (or a pod), and 50 g of sugar (taken from the total of 400), for about an hour until they are soft and mushy and have absorbed all the water, then press them while still hot through a sieve.
Let the chestnut puree cool and add the sugar, the 4 beaten eggs, the rum, the vanilla, a pinch of salt, and the alchermes; the mixture will take on the characteristic red/brown color.
Mix everything with an electric whisk; the mixture should be smooth and free of lumps. Then let it rest for an hour (important, to let the marrons’ mixture absorb the flavors). Then also add 1 quart of milk, not all at once, adjust as you pour the milk. It also depends on the type of marrons (or chestnuts); I only added 500 ml. In any case, DON’T worry if the mixture seems very liquid; it is supposed to be that way. It will firm up during the 3 hours of baking.
Mix in a bowl the flour, butter, milk, and water; it should form an elastic and non-sticky dough, which should rest covered under a pot for at least 30 minutes.
Roll out a very thin sheet (like for strudel) with the rolling pin and line a rectangular baking dish about 9×12 inches (I use an adjustable baking pan) well buttered and floured. The sheet should extend out of the edges of the pan. Once you pour the mixture, you’ll adjust them.
Pour all the marrons filling onto the pastry sheet; the height should not exceed 4 inches, brush the edges of the pastry with melted butter, and then bake the dessert in the oven at 320 °F for 3 hours (it should never boil) until firm.
Remove the cake from the oven when a toothpick inserted into the mixture comes out dry, then turn it out. The cake is cut into “diamonds” with a knife dipped from time to time in cold water.
I dusted the chestnut diamonds with unsweetened cocoa powder (or you can pour maple syrup over them, but this is my optional and delicious variation). Store the cake in the refrigerator.
Notes and Tips
Wanting to, the Marradi Chestnut Cake can be made gluten-free: just skip preparing the pastry and pour the chestnut mixture into a rectangular mold lined with parchment paper (disposable aluminum molds are also fine).
Shopping Tips!!!
To weigh the ingredients of my recipes, I always use this convenient digital scale with removable bowl, tare function, alarm timer.
I quickly prepared this cake with the excellent and powerful NWOUIIAY electric mixer with 5 speeds (+ turbo) and 500 watts of power.
I achieved the chestnut mixture with a beautiful bright pink with La Reggia Alchermes.
For baking the cake, I used this practical adjustable non-stick pan which has high heat conductivity with consequent uniform cooking of the dishes.
You can purchase all the items I recommend above, on Amazon, at a great price, just click directly on the respective links.
Difference between Chestnuts and Marrons?
When looking at them, chestnuts and marrons can be distinguished by their color and shape. Usually, chestnuts are a bit smaller and flatter than marrons. The shell is tough and dark brown. Marrons, on the other hand, are a bit larger, the shell is streaked with a lighter brown, and the rounded shape is reminiscent of a heart (if you want to delve into the difference between Marrons and Chestnuts, read here).
