The chestnut cake is a rustic Tuscan tart made with simple ingredients such as chestnut flour, pine nuts, and rosemary. It was indeed prepared by the elders with the few ingredients they had, which came from the land.
Over time it has spread to many other regions of Northern Italy, and some have personalized it by adding other ingredients, and of the ones I have tried, the variation I liked the most is the one I am proposing to you.
It is an autumn dessert rich in nutrients thanks to chestnut flour, which is rich in minerals like potassium and vitamin B.
The recipe is very simple and easy, prepared in a few minutes with very few ingredients, and the result is truly amazing. It has a crunchy consistency on the surface and soft inside.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for making the chestnut cake
- 2 cups chestnut flour
- 3/4 cup water
- 3/4 cup milk
- 1 tbsp brown sugar
- 1 pinch fine salt
- 3/4 oz pine nuts
- to taste rosemary
- to taste extra virgin olive oil
Tools
- 1 Hand whisk
- 1 Sifter
- 1 Bowl
- 1 Springform pan
Steps for preparing the chestnut cake
To prepare the delicious chestnut cake, start by sifting the chestnut flour thoroughly with a sifter.
and place it in a large bowl. Then, slowly pour in the water while initially mixing with a hand whisk, and then add the milk, continuing with the same procedure. Finally, add a pinch of salt and a tablespoon of sugar and mix everything with the electric whisk at medium speed for one to two minutes without creating many bubbles. If bubbles form, let it rest for a few minutes or mix again with the hand whisk to break them.
Next, oil a 9.5-inch springform pan and pour the mixture. Sprinkle the surface with well-spaced pine nuts
a few rosemary leaves and bake at 356°F for about 30 minutes, until the cake is fully cracked. However, I recommend always doing the toothpick test before taking it out of the oven.
Once ready, let it cool, remove the springform pan by first loosening the edges with a knife, and finally serve… enjoy!
Storage and Notes
The chestnut cake keeps for two/three days in a cool, dry place.
Great to serve with a cup of warm milk.
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FAQ (Questions and Answers)
Can it be made without milk?
Certainly, just replace the milk quantity with water, for a total of 400 grams.
