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Italian chestnut cake recipe

Italian chestnut cake recipe

  • Recipes
  • Dish type
  • Cake
  • Celebration cakes

This gluten-free cake takes a little effort, but the results are really worth it. It's deliciously rich and addictive. What else could you want? It's perfect for special occasions, such as Christmas.

95 people made this

IngredientsServes: 16

  • 500g chestnuts
  • 250ml milk
  • 6 eggs, separated
  • 250g caster sugar
  • 100g unsalted butter, softened
  • 100g blanched almonds, ground
  • 100g dark chocolate, grated
  • 1 lemon, zest grated and juiced
  • 50ml brandy

MethodPrep:25min ›Cook:1hr15min ›Ready in:1hr40min

  1. Preheat oven to 200 C / Gas 6. Grease a 26cm round springform cake tin.
  2. Cut an x into each chestnut, place on a baking tray and roast in preheated oven for 15 to 20 minutes or until skins start to peel outwards. Keep oven on, but reduce temperature to 180 C / Gas 4.
  3. Allow chestnuts to cool slightly, then peel. Place chestnuts in a small pan with the milk. Bring to the boil. Simmer on low heat for about 15 minutes until chestnuts are soft. Drain well, then puree.
  4. Cream egg yolks with sugar, then beat in butter. Combine with the pureed chestnuts.
  5. Mix almonds and chocolate with lemon zest, lemon juice, brandy and the chestnut mixture. Beat egg whites until stiff peaks form and gently fold in till evenly combined. Pour mixture into the prepared tin.
  6. Bake in preheated oven for 45 minutes or until a skewer comes out clean when inserted into the centre.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (3)

Delicious! Gorgeous cake, easy to make and works really well as a breakfast cake I didn't add any milk though as it wasn't in the instructions - what stage is that added at?-30 Nov 2012

I just made it and my whole family loves [email protected] Jubilee, adding milk is in the instruction.#3. Put the chestnut and milk together then puree.-15 Jul 2015

I agree with cherries jubilee, the recipe tells you to soften the chestnuts in the milk, drain well and purée the chestnuts it doesn't tell you when or even if to put the milk in. I will be making this next weekend will review the results minus the milk. Made this cake this morning, quite expensive to make, my Husband liked it but I didn't, for me, it wasn't worth grating my finger for when I prepared the chocolate but we all have different tastes I guess.-20 Jan 2018

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List of Ingredients

  • boiled chestnuts
  • 1 STICK of butter
  • granulated sugar
  • flour
  • powdered sugar
  • baking powder
  • 2 PCS. of eggs
  • 2 SMALL of Kaiser pears
  • Butter and granulated sugar for the baking pan and the pears
  • Salt


In a blender or food processor, blend the chestnuts with the powdered sugar add in the softened butter and continue to blend to combine. Beat the whole eggs with the granulated sugar and a pinch of salt until it is fluffy and off-white add in the blended chestnuts and then the flour, sifted together with the baking powder. Butter a baking pan (8-inch diameter) and line it with parchment paper, then butter the parchment paper, as well pour the batter into the pan and level off the surface bake at 180°F for 35-40 minutes. Remove it from the oven and let cool.

Peal the pears and cut them in half lengthwise remove the core and cut the pears into slices. In a large pan, heat a pat of butter together with a sprinkling of sugar when it begins to caramelize, add in the pears and sauté them for a few minutes until they take on a nice caramel color place them on a paper towel to dry. Cut the cake into two layers top the bottom layer with the pears, then cover with the top layer of cake serve lightly dusted with powdered sugar.

Sift the chestnuts flour and pour into a bowl. Add the water a little at a time, stirring with a spatula until consistent, then add 1 tsp of table salt, 1 tsp of honey, and 2 tbsp of extra-virgin olive oil. After that, grease a 9 -inch baking tin with 1 tbsp of olive oil or line with parchment paper. Now, pour the chestnut mixture into the baking tin and garnish with pine nuts, walnuts, and raisin.

Chestnut Cake: Recipe

Preheat the oven to 150°C/300°F/Gas Mark 2. Oil and line a 23 cm/9 inch springform tin/pan. Beat together the butter and sugar until light and fluffy. Add the chestnut puree and beat. Gradually add the eggs, beating after each addition. Sift in the flour with the baking powder and cloves. Add the fennel seeds and beat. The mixture should drop easily from a wooden spoon when tapped against the side of the bowl. If not, add a little milk.

Beat in the raisins and pine nuts. Spoon the mixture into the prepared tin and smooth the top. Put in the centre of the preheated oven and bake for 55-60 minutes until a skewer inserted into the center of the cake comes out clean. Remove from the oven and leave in the tin.

Meanwhile, mix together the icing/confectioners· sugar and lemon juice in a small saucepan until smooth. Heat gently until hot but not boiling. Using a cocktail stick/toothpick or skewer, poke holes into the cake all over. Pour the hot syrup evenly over the cake and leave to soak into the cake.

  • 2 tablespoons fine dry breadcrumbs
  • ½ cup raisins
  • 2 ½ cups warm water, divided
  • 4 cups chestnut flour (see Tip)
  • 1 teaspoon salt
  • ¼ cup extra-virgin olive oil, plus 2 teaspoons, divided
  • 4 tablespoons pine nuts, toasted, divided
  • 2 tablespoons coarsely chopped fresh rosemary

Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Sprinkle with breadcrumbs and tilt and turn to coat the pan. Shake out the excess.

Place raisins in a small bowl and cover with 1/2 cup warm water. Let plump for 10 minutes.

Meanwhile, sift chestnut flour and salt into a large bowl. Stir in the remaining 2 cups water and 1/4 cup oil. (The batter will be thick yet pourable, like melted peanut butter.) Drain the raisins and stir them into the batter, along with 2 tablespoons pine nuts. Scrape the batter into the prepared pan. Sprinkle with rosemary and the remaining 2 tablespoons pine nuts and gently press them into the batter. Drizzle with the remaining 2 teaspoons oil.

Bake the cake until it is firm and the surface is crackly, 35 to 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack until cool enough to slice. Serve warm or at room temperature.

Made from dried chestnuts, this gluten-free flour (find it online) has a delightful toasted-chestnut aroma. Since it has a tendency to compact and clump together, it&rsquos important to sift the chestnut flour after measuring. Also note: like whole-wheat flour, it spoils easily, so store it in the freezer.

Tasty Chestnut Recipes for Fall

Roast Wild Boar with Chestnuts

Chestnuts and roasts are meant to go together.

After pre-boiling the chestnuts they are placed around roasted boar in this comforting autumnal dish. Get the recipe.

Pumpkin with Chestnuts and Onions

Pumpkin, chestnuts, thyme and onions are fried up together in this tasty fall side dish.

Brussel Sprouts with Chestnuts

Whole chestnuts mixed in with Brussels sprouts for a classic Thanksgiving or Christmas side dish.

Chestnut Flour Ravioli

The perfect pasta recipe for gluten-free foodies.

Chestnut flour has a hearty taste and pairs well with the creamy artichoke filling in this recipe.

Squab on a Chestnut Branch

Chef Eneko Atxa, from Azurmendi restaurant in Spain devised this interesting recipe.

It will take some creative resourcing to find the ingredients, including volcanic salt and purple corn, but the result will be well worth the effort.

Creamy Risotto and Smoked Chestnuts

This interesting recipe will teach you how to make chestnut powder, if you haven't already, which is liberally dusted onto the finished risotto.

Japanese Chestnut Rice

This comforting Japanese recipe is very easy to make.

It calls for two types of short grain rice, boiled chestnuts, sesame seeds and a sprinkle of salt.

Chocolate Chestnut Cake

When it comes to desserts, chocolate and chestnuts sing.

For this cake the chestnuts are roasted whole before being cut up into chunky pieces and blended into the batter. Find the recipe here.

Christmas Yule Log

A brandy and chestnut cream filling makes this an unforgettable Christmas dessert.

Mont Blanc

This classic French dessert gets oomph from a delicate puree of chestnuts and a touch of vanilla.

Candied Chestnuts

There is so much joy in eating candied chestnuts.

You can easily make them at home but you'll need to be aware that the recipe is a four-day process (it's well worth it, we swear). Learn here how to make candied chestnuts.

For more inspiration this autumn check out our catalogue of fall recipes.

First place the butter and the 150g of creme de marrons into a medium sized bowl and whip them together until you get a pale and fluffy mixture that easily drops off the spoon (this is quicker with an electric hand whisk but can be done with a wooden spoon).

Then add the eggs a little at a time, beating thoroughly efter each addition.

Sift the chestnut flour with the baking powder and use a large metal spoon to cut and fold the flour into the mixture, gradually adding the milk when about half is folded in. Divide the mixture as evenly as possible between the muffin cases and bake on the centre shelf of the oven for 35-40 minutes, or until they feel springy in the centre. Transfer to a wire rack. When the cakes have completely cooled, make up the topping by mixing the remaining creme de marrons with the mascarpone and spreading it equally over each cake. Then decorate with three slices of marron glace on each and a light dusting of icing sugar.

These are best eaten as fresh as possible, and if you make them a day or so in advance it's best to put the topping on about half an hour before serving.

Chestnut flour: Tuscany’s secret ingredient

Giulia Scarpaleggia introduces us to chestnut flour, a simple seasonal ingredient that has endless uses, and some of the most famous Tuscan foods that make the most of its autumnal flavour.

Giulia is a Tuscan food blogger who has turned her passion into a job and is now a freelance food writer, developing recipes for magazines and food companies.

Discover more about this region's cuisine:

Giulia is a Tuscan food blogger who has turned her passion into a job and is now a freelance food writer, developing recipes for magazines and food companies.

Today buying quality chestnut flour can be difficult, and it is certainly more expensive than it used to be. Yet it is one of the most fundamental ingredients of the cucina povera of the Tuscan mountains, from Garfagnana and Pistoia to Amiata and Mugello. In the years of famine and poverty, chestnuts have supported the local population with their high calorie content and versatility.

When the chestnuts become flour, they can be turned into polenta, porridge, bread, cakes, biscuits, fresh pasta and necci (a type of Tuscan crepe).

In autumn chestnuts are collected and dried for forty days in a little hut in the woods known as a metato, where the fire is fed with chestnut wood. Once dried, they are gradually ground into flour by millstones. The best time to buy the chestnut flour is therefore after the second half of November, when the new flour is finally available at market. The old mill Rossi in Fivizzano dates back to 1898 and today they are still considered the best at milling cereals and chestnuts as they still use a heavy, traditional millstone.

Chestnut flour has been known for centuries as farina dolce (sweet flour). Why? Put a pinch of chestnut flour on your tongue and let it melt. It is exactly like chewing into a sweet and dry chestnut.

Chestnut flour is the key ingredient of traditional recipes from Lunigiana, including Tuscan chestnut gnocchi boiled in milk castagnaccio (a type of chestnut cake) and marocca, a dark bread made with chestnut flour. Today Marocca di Casola – a dense, spongy bread that teams up perfectly with ricotta, honey, anchovies, lardo di Colonnata or local pancetta – is a listed Slow Food product.

Here in Lunigiana the pasta is known as bastarda (bastard), as the wheat flour is cut with a percentage of chestnut flour. Locals make their typical lasagne sheets without egg and the flour is held together just with water. This pasta can be cooked as soon as they are rolled out and cut, or they can be left to dry near a stove until they are completely brittle. Then they can be kept in a paper bag for months, ready to be cooked and dressed in all sorts of ways. A cream and walnut sauce with Pecorino is my favourite dressing. Chestnut flour is used as a substitute for wheat flour to make gnocchi, seasoned with brown butter and sage to enhance the woody, autumnal taste.

Necci are thin pancakes with crisp edges, like simple crêpes made with chestnut flour and water, that are eaten plain or filled with sausage, pancetta or ricotta. They’re made in a very specific way – imagine a roaring fire and two flat cast-iron pans called testi. The thin batter of water and chestnut flour is pouredwith a ladle on a scorching pan, covered with the other hot pan and cooked for a few minutes over the fire. Traditionally the pans were greased with a piece of lard, but today cooks also use good olive oil. Once cooked, the necci are stacked, separated by chestnut leaves.

Italian Frying Peppers – 3 Delicious Ways To Cook

Italian Frying Peppers is a variety of small sweet peppers that have elongated finger size shape. They are typically green but will turn red if allowed to ripen. They have nothing in coming with small peperoncini peppers (chili peppers) that they&rsquore often called in English speaking world. Italian Frying Peppers are easier to digest than &hellip