Chestnut Flour Cake
- Vegetarian
- Energy Kcal 453
- Carbohydrates g 57.9
- of which sugars g 29.7
- Protein g 8
- Fats g 21
- of which saturated fat g 4.25
- Fiber g 2.8
- Cholesterol mg 106
- Sodium mg 145
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 50 min
- Serving: 8
- Cost: Low
PRESENTATION
Imagine a cozy autumn day in Central Italy. The air? Filled with the aroma of chestnuts. Chestnut flour cake, a beloved treat in places like Tuscany and Umbria, really captures this essence. It's naturally gluten-free, so it's a hit not just for those with dietary needs, but anyone who appreciates that sweet, nutty flavor.
Picture a fresh chestnut flour cake coming out of the oven—seriously good—filling your kitchen with warmth. It’s like wrapping up in a soft blanket on a chilly afternoon. You can enjoy it at breakfast or with a little coffee after lunch. So, here's the thing, this cake offers a tender and unique twist on typical sweets.
Chestnut flour shines in autumn, and this soft cake—known as ciambella—is a local favorite, thanks to its moist texture and rustic charm. In areas famous for chestnut harvests, like the hills around Florence and those charming towns in Umbria, people have found all sorts of ways to use chestnut flour. From original crepes to fritters, and even gnocchi, it’s a staple in Italian cuisine.
But there's something super super special about a gluten-free chestnut cake that really stands out among other traditional Italian desserts. It's not as dense as the classic castagnaccio recipe, yet it maintains that rich, nutty flavor. A sprinkle of powdered sugar or a mix of raisins and pine nuts can totally elevate its appeal.
The golden color of the cake looks beautiful on the table, and every bite gives you a soft, sweet flavor that screams comfort. Whether you call it a Tuscan chestnut cake or just a simple slice of autumn, this cake is a fantastic way to bring a bit of Italy's chestnut traditions to your day, rain or shine. For real, enjoying this cake is like taking a small, delicious trip to the heart of Italian autumn, offering a taste that's both comforting and perfect for the season.
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INGREDIENTS
- Ingredients for a 9-inch mold
- Chestnut flour 1 cup (150 g)
- Type 00 flour 1.67 cups (200 g)
- Eggs 4 - medium
- Sugar 0.9 cup (180 g)
- Extra virgin olive oil 0.6 cup (130 g)
- Whole milk 0.42 cup (100 g)
- Vanilla bean 1
- Baking powder 3 ½ tsp (16 g)
- Fine salt 1 pinch
- For greasing and flouring the mold
- Type 00 flour 1 ¼ tbsp (10 g)
- Butter 0.7 tbsp (10 g)
How to prepare Chestnut Flour Cake
To prepare the cake with chestnut flour, start by placing the room temperature eggs in the bowl of a stand mixer fitted with beaters 1, then add the sugar 2, a pinch of salt, turn on the mixer, and mix the ingredients well. Next, take the vanilla bean, split it open to retrieve the seeds 3
and add them to the mixture 4. Then, pour in the oil in a thin stream 5 and the milk at room temperature 6.
In a bowl, sift the chestnut flour and all-purpose flour 7, add the baking powder 8, then gradually add the dry ingredients to the mixture, using a spoon to help 9.
Mix until you obtain a smooth and fluid batter 10. Grease and flour a fairly deep bundt pan with a 9-inch diameter and pour the batter in 11. Distribute it evenly 12 with the help of a spatula, and avoid banging the pan to level the batter to not stop the rising process. Bake the cake in a preheated static oven at 340°F for about 50 minutes (or if using a convection oven at 300°F for 40 minutes). Once the baking time has elapsed, do the toothpick test to check if it's well-cooked and leave it in the turned-off oven for 5 minutes before removing it.
Once removed from the oven 13, invert it onto a wire rack 14 to cool completely, after which your cake with chestnut flour is ready to be enjoyed! 15