The chestnut cake is a rustic and ancient dessert made with chestnut flour and dried fruits.
For those who love autumn flavors and aromas like me, it truly encapsulates them all.
The origins of this dessert date back to when the population relied on nature’s products, and the chestnut tree, known as the bread tree, was one of the main sources.
It was born as a rustic dish, sugar-free, representing an ingenious way to transform chestnut flour, obtained by grinding dried chestnuts, into a substantial dish suitable for the cold season.
Prepared with water, grapes, pine nuts, walnuts, extra virgin olive oil, and a few sprigs of rosemary, it becomes a dessert that is not only delicious but also very substantial, nutritious, and healthy.
In the past, it was believed that adding aromatic ingredients like rosemary had auspicious and magical properties: in particular, it was believed that offering a piece of chestnut cake to a loved one could make mutual love blossom.
Modern versions of the chestnut cake may vary from region to region.
Over the centuries, the chestnut cake has gone from being a survival food to an appreciated autumn delicacy, even in the finest kitchens, while keeping its identity as a rustic and authentic dish intact.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Preparation of the Chestnut Cake
- 1 3/4 cups chestnut flour
- 1 1/2 cups water
- 1 3/4 oz raisins
- 1 1/2 oz pine nuts
- 1 oz walnuts
- 3 tbsps extra virgin olive oil
- 1 sprig rosemary
- 1 pinch salt
Tools
- 1 Bowl
- 1 Whisk
- 1 Cake Pan
- 1 Sieve
- 1 Pan
Steps to Prepare the Chestnut Cake
For a perfect preparation of the chestnut cake, see the VIDEO RECIPE
Start by preparing the ingredients.
Soak the raisins in plenty of water for about twenty minutes.
Then in a small pan pour the oil and sauté the rosemary sprigs for two minutes to flavor the oil.
Let it cool
To avoid lumps, pass the chestnut flour through a sieve and collect it in a large bowl and gradually pour in the water, mixing with a hand whisk
The batter should be smooth, homogeneous, and lump-free, with a liquid consistency similar to that of a batter.
Add a pinch of salt and the extra virgin olive oil filtered from the previously sautéed rosemary sprigs, continuing to mix until obtaining a well-blended batter.
Squeeze the raisins and add more than half to the batter along with the walnuts and part of the pine nuts. Reserve a handful to decorate the chestnut cake at the end.
Grease a 22 cm cake pan with extra virgin olive oil or line it with parchment paper and pour the batter, distributing it evenly.
Sprinkle the surface of the chestnut cake with the remaining raisins, pine nuts, and rosemary needles. These ingredients not only add flavor but also provide a pleasant crunch and aroma.
Preheat the oven to 350°F (180°C) and bake the chestnut cake for about 30 minutes. The cake is ready when the surface is golden brown and cracks have formed.
Once baked, let the chestnut cake cool in the pan before cutting into pieces and …
Enjoy your tasting from Barbara!
Tips and Storage
Chestnut flour is the main ingredient for the chestnut cake, so make sure to use good quality flour, preferably artisanal or organic, which ensures a more intense and sweet flavor.
At room temperature: The chestnut cake can be stored at room temperature for 1-2 days, covered with plastic wrap or in an airtight container, in a cool and dry place. This way, it will maintain its softness.
In the refrigerator: If you want to keep it longer, you can put it in the refrigerator. In this case, the cake can last up to 4-5 days. Keep it well covered to prevent it from drying out. Before consuming, you can let it sit at room temperature for a few hours or slightly warm it in the oven to restore its proper consistency.
Freezing: The chestnut cake can be frozen for about 1-2 months. Cut it into portions and wrap each one individually in plastic wrap, then place them in a food bag or airtight container. To consume, let it thaw at room temperature and, if desired, warm it up a bit in the oven.
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