Chestnut cake

A traditional Tuscan cake made with chestnut flour, allowing you to enjoy this flavorful nut even out of season

  • Time

    45 minutes

  • Difficulty

    Easy

  • Course

    Desserts and Fruit

  • Italian Region

    Tuscany

Ingredients

Servings 4

  • 3 cups + 2 tbsp chestnut flour, sweet
  • 1 cup milk
  • ¼ cup sugar
  • 1 oz pine nuts
  • 1 sprig rosemary
  • 3 ½ tablespoons extra virgin olive oil
  • salt to taste
  • 1 cup water

Preparation

15 minutes preparation + 30 minutes cooking

In a bowl with a whisk, mix together the chestnut flour with the milk, sugar, 2 tablespoons of oil, a pinch of salt and enough water to obtain a fairly liquid batter that is completely free of lumps.

Mix everything well and pour the mixture into a greased cake tin or lined with parchment paper.

Sprinkle the surface of the dough with the pine nuts,  rosemary needles and a drizzle of oil.

Bake in preheated oven at 350 ° F for 30 minutes: remove from the oven and let cool before serving.

Food History

Castagnaccio or Tuscan chestnut cake is a traditional dessert common among the peasant population: other variations can be found in different regions of Italy called by different names.

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