The Chestnut Cake has a rustic flavor, a soft texture, and most importantly, it is very easy to prepare.
The chestnut flour is the protagonist of this recipe, which requires very few and simple ingredients for a guaranteed result and a true explosion of taste.
If you are short on time but don’t want to compromise on taste, this is the recipe for you. Let’s get started.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 45 Minutes
- Portions: 5 People
- Cuisine: Italian
Ingredients for the Chestnut Cake
- 3 1/3 cups chestnut flour
- 1/2 cup granulated sugar
- salt (A pinch)
- 2 1/8 cups water
- 3 1/3 tbsp extra virgin olive oil
- 1 oz pine nuts
- 1.4 oz walnuts
- 0.7 oz almonds
Tools
I used a rectangular mold of 12 x 8 inches with high edges
Steps for the Chestnut Cake
In a bowl, sift the chestnut flour to avoid lumps, then add the sugar, salt, and oil. Mix just a little.
Start adding the water gradually, immediately mixing with a hand whisk.
Keep mixing until you get a smooth and creamy batter, without lumps.
At this point, add half of the dried fruits (raisins, pine nuts, walnuts, etc.) and mix gently.
Set aside the rest of the dried fruits to decorate the surface before baking.
Grease a baking pan with a drizzle of oil, or line it with a sheet of parchment paper for easier removal.
Pour the mixture: Transfer your creamy mixture into the pan. The layer should not be too thick (ideal height is about 0.4-0.8 inches).
Decorate: Evenly distribute the remaining dried fruits (pine nuts, walnuts, and if used, rosemary leaves) and a drizzle of oil for shine.
Bake: Cook in a preheated static oven at 356°F for about 40 minutes.If you prefer the traditional version, also add a few fresh rosemary needles scattered on the surface and, if desired, a drizzle of oil.
The Chestnut Cake is ready.
Let it cool completely inside the mold. This is essential to allow the cake to set.
Only when it is cold, gently remove it from the mold and transfer it to a serving plate.
