Chestnut Cake

Name: Chestnut Cake
Prep time: 45 min
Cook time: 65 min
Total time: 110 min
Yield: 6
Ingredients: Chestnuts 3 cups; Type 00 flour 1 ¼ cup; Eggs (at room temperature) 3; Brown sugar ¾ cup; Dark chocolate 3.5 oz; Rum 2.8 oz; Butter 2 tbsp; Baking powder 3 ½ tsp; Coarse salt to taste; Unsweetened cocoa powder to taste; Honey to taste

it de fr es br

509

Calories per serving

Energy Kcal 509
Carbohydrates g 77.1
of which sugars g 40.5
Protein g 10
Fats g 14.5
of which saturated fat g 7.57
Fiber g 6.8
Cholesterol mg 114
Sodium mg 428

Difficulty: Average
Prep time: 45 min
Cook time: 1 h 5 min
Serving: 6
Cost: Average

PRESENTATION

Recipe by
Antonella Vergari

Chestnut cake is something special in Central Italy, especially around the Appennine regions. Here’s the deal: chestnut gathering is a big fall tradition. In mountain towns like those in Tuscany and Emilia-Romagna, families really get into making this chestnut cake. They use chestnut flour—usually ground at home—which is great because it gives the cake a rustic and moist texture that you can't get with regular flour. It's got this naturally sweet and earthy flavor. Really, it’s way different from other cakes. Brown sugar, dark chocolate, and a splash of rum add that extra touch, making it both comforting and just a bit grown-up. Honestly, whether it’s for breakfast, a snack, or a dessert topped with custard or whipped cream, this cake works great any time of day.

And listen, in these regions, the annual chestnut harvest is not just about food—it's a cultural thing. People come together. Baking a chestnut flour cake becomes this meaningful ritual, turning those fresh chestnuts into a homemade gluten-free chestnut cake. The cake's tender crumb and golden edges really really show off the nut's natural flavors. Fits perfectly with other Italian chestnut delights like castagnaccio or chestnut puree sweets. Plus, each area has its twist—some add raisins or pine nuts, while others love a chestnut cake with chocolate glaze. However you slice it, this cake brings the cozy, special vibe of fall. Reminds us of the joy of seasonal foods and homemade treats. Trying a simple chestnut cake recipe or sticking with tradition, this dessert celebrates autumn's bounty and the fun of baking together. With its rich history and unique taste, the chestnut cake is a piece of Italian culture that's delicious and, frankly, heartwarming.

INGREDIENTS

509

Calories per serving

Ingredients for a 9x6 inch pan: Chestnuts 3 cups (400 g); Type 00 flour 1 ¼ cup (150 g); Eggs 3 - (at room temperature); Brown sugar ¾ cup (150 g); Dark chocolate 3.5 oz (100 g); Rum 2.8 oz (80 g); Butter 2 tbsp (30 g); Baking powder 3 ½ tsp (16 g); Coarse salt to taste

for decoration: Unsweetened cocoa powder to taste; Honey to taste

Preparation

How to prepare Chestnut Cake

To prepare the chestnut cake, first fill a saucepan with water, add a little coarse salt 1, and pour in the chestnuts 2. When it starts boiling, cover with a lid 3 and cook for about 30-40 minutes (depending on the size of the chestnuts).

After the time has passed, drain 4 and start peeling them while still hot 5, making sure to remove the skin underneath the shell. As you clean them, transfer them to a bowl 6, you will need to obtain 7 oz.

Let them cool. Set aside a couple for decoration and transfer the rest to a mixer 7. Blend until you get a kind of grainy flour 8, then set aside. Separate the yolks from the egg whites into two bowls. In the bowl with the yolks, add the brown sugar 9,

the blended chestnuts 10, the rum 11, and the sifted flour 12.

Work with electric beaters 13 until you get a creamy mixture 14. Scrape all the mixture well with a spatula, including from the edges of the bowl. Now attend to the chocolate: break it into pieces and put it in a small saucepan with the butter 15.

Melt everything over very low heat, stirring with a wooden spoon 16, alternatively, you can use the microwave for this operation. Let the chocolate cool, then add it to the mixture 17 and mix with a spatula 18.

Whisk the egg whites until very stiff 19, then add them to the mixture, gently incorporating them with upward movements 20. When you have obtained a homogeneous mixture 21,

add the sifted baking powder 22 and mix gently again to incorporate it 23. Butter a rectangular 9x6 inch mold and pour the mixture into it 34.

Bake in a preheated static oven at 350°F on the lower shelf for about 30 minutes. Always check the cooking by doing the toothpick test. Remove the cake from the oven 25 and let it cool. Dust with unsweetened cocoa powder 26, decorate with the chestnuts set aside earlier, brushing them with a little honey, and serve your chestnut cake 27.