Il Cucinologo
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Chestnut Flour Cake

17/11/2023

The chestnut flour cake is a rustic and delicious dessert, typical of Italian cuisine, particularly in those regions where chestnut trees are abundant. Let’s see what ingredients you need and how to proceed to prepare it.

Ingredients

  • 250 g chestnut flour
  • 150 g sugar
  • 50 g softened butter
  • 3 eggs
  • 250 ml milk
  • 1 packet baking powder
  • A pinch of salt
  • Powdered sugar (optional, for decorating)
  • Raisins (optional)
  • Pine nuts (optional)

Preparation

  1. Preheat the oven to 180 °C.
  2. If using raisins, soak them in warm water for about 15 minutes, then squeeze and pat dry with paper towels.
  3. In a bowl, mix the chestnut flour with the baking powder and a pinch of salt.
  4. In another bowl, cream the softened butter with the sugar until you get a creamy mixture.
  5. Separate the egg yolks from the whites and add the yolks to the butter and sugar mixture, continuing to beat until well incorporated.
  6. At this point, gradually incorporate the chestnut flour into the mixture, alternating with the milk, to obtain a smooth and homogeneous batter.
  7. Beat the egg whites to stiff peaks with a pinch of salt and gently fold them into the batter using a spatula, moving from bottom to top to avoid deflating the mixture.
  8. If you wish to add raisins and pine nuts, incorporate them into the batter.
  9. Pour the batter into a previously buttered and floured cake pan, or lined with parchment paper.
  10. Bake the cake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
  11. Remove the cake from the oven and let it cool before dusting with powdered sugar, if desired.

Trivia

Chestnut flour was used in the past as a substitute or complement to wheat flour in mountainous or wooded areas where chestnuts were more easily available. The chestnut cake is therefore a symbol of those culinary traditions that developed from the resources available in the territory.

Raisins and pine nuts are optional, but they are a typical addition that enriches the flavor of the cake, giving it a pleasant variety of textures and a slight extra touch of sweetness and aroma.