Chestnut Flour Cake

Chestnut Flour Cake is a traditional Italian recipe for a classic eggless cake made with sweet chestnut flour and olive oil. The full recipe is presented here and I hope you enjoy this classic Italian version of: Chestnut Flour Cake.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Additional Time:

(+20 minutes soaking)

Serves:

Rating:

Tags : Wild Food Baking Recipes Cake Recipes British Recipes

Ingredients:

400g sweet chestnut flour (either buy or make your own by grinding sweet chestnuts)
30g pine nuts
30g raisins
4 tbsp sugar
pinch of salt
6 tbsp extra-virgin olive oil
generous knob of butter
7 tbsp breadcrumbs (about) [use gluten-free, if making this a gluten-free dish]

Method:

Place the raisins in a large bowl, cover with warm water and soak for 20 minutes then drain and squeeze out the excess moisture.

Combine the chestnut flour, sugar and salt in a bowl then add 4 tbsp olive oil to moisten and mix to combine. Now add just enough warm water to bring the mixture together as a soft batter.

Grease a cake pan with butter then sprinkle the breadcrumbs over to cover. Pour in the sweet chestnut batter then arrange the pine nuts and raisins on top. Drizzle the remaining olive oil over the top then place the cake in an oven pre-heated to 180°C. Bake for about 1 hour, or until the top of the cake is golden and a skewer inserted into the centre of the cake emerges cleanly.

Serve warm.

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