The Tuscan chestnut cake is a dessert made with few ingredients: chestnut flour, raisins, pine nuts, walnuts and a little sugar. So to speak: few but good, and for sure a cake of substance!
It is typical of those Tuscan areas where chestnuts abound, such as in the Mugello area.
- 300 g chestnut flour
- 380 g cold water
- 4 tablespoons sugar
- 2 tablespoons extra virgin olive oil
- 40 g raisins
- 40 g pine nuts
- 40 g walnut kernels
- 2 sprigs of rosemary
- a pinch of salt
Soak the raisins in cold water and toast the pine nuts.
In a bowl, sift the chestnut flour and add a pinch of salt, sugar, the 2 tablespoons of oil and water.
The water should be added gradually, a little at a time, continuing to mix with a whisk to avoid the formation of lumps. We need to obtain a fluid that isn’t too liquid. Drain half of the raisins, then add them to the pine nuts and walnuts, mixing well.
Grease a pan with oil, pour the mixture and garnish the surface with the remaining walnuts, pine nuts, raisins and the rosemary needles. Finish with a drizzle of oil and place your pan in a preheated oven at 180 ° for 35 minutes, until small cracks have formed on the surface.
Take the chestnut cake out of the oven and let it cool before serving.
A simple recipe, with a delicious result.
We are crazy about this cake, and you?