The Traditional Tuscan Chestnut Cake is one of the many vegan desserts found in the peasant cuisine of my region. The chestnut flour, the main ingredient of this dish, was available in many families because it was considered “poor” compared to other types of flours. With its natural sweetness, it allowed Tuscan housewives to make a dessert in a few steps. The traditional Tuscan chestnut cake is naturally sugar-free, egg-free, and completely vegan, demonstrating that you just need to look into traditional cuisine to make more sustainable choices for the environment. Moreover, it is really easy and quick to make, and very customizable. In the FAQs at the end of the recipe, I suggest some really interesting variations! If I’ve intrigued you, let’s start mixing!
For other naturally vegan desserts, you can check these links
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12People
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: Autumn, Winter, All Saints
Ingredients for Traditional Tuscan Chestnut Cake
The list of ingredients needed to make the chestnut cake is really short: water, oil, raisins, pine nuts, and chestnut flour! The latter is typical of the Tuscan-Emilian Apennines and is a very dense flour, which absorbs a lot of water. It is often different from producer to producer. For this reason, many recipes are made “by eye” when it comes to hydration. I will explain some tips along the way to solve this “problem”.
- 400 g chestnut flour
- 2 cups water (if needed, add another 1/4 cup)
- 2.5 oz pine nuts
- 2.5 oz raisins (soaked in water and vinsanto)
- 1 pinch salt
- 2 tbsps extra virgin olive oil
- 1 sprig rosemary (fresh (leaves only))
Tools
- 1 Bowl
- 1 Whisk
- 1 Baking Pan
- 1 Parchment paper
- 2 Small Bowls
- 1 Strainer
- 1 Spatula
Steps
Making the Traditional Tuscan Chestnut Cake is really easy and quick. You just need to be a bit careful when adding water to the flour to avoid lumps.
In a bowl, sift the flour with a strainer. Chestnut flour is very dense, so you might need to help with a spoon. But this step is very important as it minimizes the risk of lumps by aerating the flour.
Add the salt.
Mix the salt with the flour.
Start adding the water little by little. The first step is difficult because the flour will absorb all the water. You need to use some elbow grease and try to hydrate all the flour.
Continue adding water. Gradually, the mixture will improve until it becomes a smooth and firm batter.
The batter is ready when it is fluid and forms a “continuous ribbon.” You might need more water than described in the recipe, so I recommend keeping another 2 tbsps on hand.
Drain the raisins and add 2 oz to the batter. Mix.
Add 2 oz of pine nuts
Continue mixing until pine nuts and raisins are incorporated.
Preheat the oven to 356°F static. Take a 12.6 in diameter baking pan, place a sheet of wet and squeezed parchment paper, and sprinkle it with a little oil.
Use a spatula to pour the batter into the pan, trying to distribute it well.
Sprinkle with raisins and pine nuts and drizzle with oil.
Finish with rosemary sprigs and bake for 25/35 minutes. The baking time depends on the thickness of the traditional Tuscan chestnut cake. The thicker it is, the more time it takes.
Do the toothpick test: it should come out clean, but the chestnut cake should remain quite moist inside. The indicative sign of baking will also be the cracking on the surface, a typical feature of this cake. Remove from oven and let cool before enjoying.
The Traditional Tuscan Chestnut Cake keeps for about 3 days covered or in a paper bag. It is a great natural snack or a good breakfast alternative. If you liked it, come and tell me on Instagram!
FAQ (Questions and Answers)
Can I use milk instead of water?
You can use all milk instead of water or make a mix of water and milk. To keep it vegan, you can use plant-based beverages like almond milk.
What other versions are there?
Every Tuscan family and every town, especially near the Tuscan-Emilian Apennines, I would say has its own version. Some add other dried fruit like walnuts, some orange zest, some ricotta! The beauty of these “by eye” recipes is just this: everyone adapts it based on their tastes!
Can I use a different pan? Larger or smaller?
Sure, rectangular, smaller round, larger, a cake pan. Just keep in mind that the smaller the pan, the higher and moister the chestnut cake will be, and it will take longer to cook. My family likes it nice and low!
