Tuscan Chestnut Cake: simple and quick recipe to prepare. This traditional dessert is linked to my childhood memories because my mom, who was of Tuscan origin, often made it in the fall. I don’t know if her version was the original one, but it was certainly the best for us. It only takes a few minutes to mix chestnut flour, raisins, pine nuts, water, and a drizzle of oil, and the chestnut cake is ready for the oven or air fryer. A rustic, unique, and fragrant flavor, with the touch of rosemary that makes it perfect to enjoy at any time of the day.
before moving on to the recipe, other traditional ideas:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 115.04 (Kcal)
- Carbohydrates 20.59 (g) of which sugars 9.22 (g)
- Proteins 1.80 (g)
- Fat 3.09 (g) of which saturated 0.24 (g)of which unsaturated 1.07 (g)
- Fibers 3.21 (g)
- Sodium 82.38 (mg)
Indicative values for a portion of 55 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
- 1 3/4 cups chestnut flour
- 1/4 cup pine nuts
- 2/3 cup raisins
- 1 pinch salt
- 1 drizzle extra virgin olive oil
- 1 sprig rosemary (or 1/2)
- 1 1/4 cups water
Tools
- 1 Bowl
- 1 Baking Pan
Steps
To prepare the Tuscan chestnut cake, let’s start with the ingredients. Pour the chestnut flour into a large bowl and have the water ready: the amount may vary slightly, as the dough should be fluid and lump-free. If you prefer softer raisins, soak them in warm water for about 10 minutes, then drain them well. At this point, we are ready to mix.
Add a pinch of salt to the chestnut flour, the rosemary sprig and mix with a fork. Start pouring the water little by little, continuing to stir, until you obtain a fluid, lump-free batter. Then add the well-drained raisins and pine nuts: put about one-third directly into the batter, while the rest will be used to decorate the surface before baking.
Lightly grease a baking pan with a drizzle of oil and pour in all the chestnut cake batter. Distribute the remaining pine nuts on the surface and, if desired, remove the rosemary sprig left in infusion. Complete with another drizzle of oil on the surface and bake in a preheated oven at 375°F for about 35 minutes, until the surface is golden and crispy.
NOTES
If you don’t like pine nuts, you can replace them with crushed walnuts or chopped almonds: they will add a different, but equally delicious, crunchy touch.
The raisins can be soaked in rum or orange juice for a more aromatic and enveloping flavor.
For those short on time, the air fryer is a great alternative to the oven: it keeps the cake soft inside and crispy outside without turning on the traditional oven.
If you liked the recipe or if you have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Is the Tuscan chestnut cake vegan?
Yes! The traditional ingredients – chestnut flour, raisins, pine nuts, water, oil, and a pinch of salt – do not contain anything of animal origin, so this recipe is perfect for those following a vegan diet.
Can I replace pine nuts with other ingredients?
Absolutely! You can use chopped walnuts, almonds, or hazelnuts to vary the texture and flavor, keeping the recipe completely vegan.
