Chestnut mini bundt cakes

Recipe by
Rossella Maraio

Chestnut cake, you know, really holds a special place in Tuscan kitchens, especially in autumn when chestnut flour is a staple. The classic "topino toscano"? It shows off how folks in Tuscany truly know how to work with chestnuts—sometimes roasted, sometimes boiled, and often ground into flour to make something both tender and a bit sweet. Honestly, this chestnut flour cake screams autumn, and you'll notice that moist texture right off the bat. In Tuscany, these little cakes are enjoyed for breakfast or as a filling snack, highlighting a tradition that celebrates seasonal, natural ingredients.

And look, outside Italy, experiencing a real chestnut dessert like this is pretty rare, making the flavor from chestnuts alone even more exciting. The chestnut cake has this lightness, yet it’s satisfying enough to keep you going, thanks to how chestnut flour works its magic in baking. Some recipes might remind you of a Castagnaccio, but tortine alle castagne are softer, more cake-like, with a golden top and a tender inside. Unlike rustic versions, these cakes have no wheat flour, making them an awesome gluten-free chestnut cake option.

In Tuscany, they’re often paired with hot coffee in the morning or eaten plain—letting that natural, earthy chestnut flavor shine. Each bite gives you a hint of sweet nuttiness, perfect for those cool fall days. Using an ingredient like chestnut flour, which has been part of regional traditions for so long, really connects you to the heart of Italian autumn, one little cake at a time. With its rich history and delicious taste, these cakes make you really appreciate the simple joy of traditional Tuscan cuisine. Seriously good stuff.

You might also like:

• Baked chestnuts
• Roasted Chestnuts
• Tuscan chestnut cake (Castagnaccio)
• Chestnut Cream
• Chestnut Cookies