Torta di Castagne (Chestnut Cake) Recipe Guide

If you’re looking for a comforting dessert that embodies the rich flavors of fall, Torta di Castagne is a fantastic choice. This traditional Italian chestnut cake is naturally gluten-free, moist, and subtly sweet, making it a perfect treat for any occasion. From my own personal experience, I can tell you that this cake is not just delicious; it’s also a wonderful way to celebrate the season with the warm, nutty flavors of chestnuts. Let me show you how I make this delightful dessert.

Notes on What to Expect

This cake has a rich, nutty flavor with a moist, dense texture. The sweetness is balanced perfectly with the slight bitterness of the chestnuts, making it a unique dessert that’s sure to impress your guests.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 30 minutes
• Ease of Cooking: Easy
• Servings: 8
• Calories (per serving): Approximately 250
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Dessert

Equipment Needed

• Oven
• 9-inch (23 cm) round cake pan
• Mixing bowls
• Whisk or electric mixer
• Rubber spatula
• Sifter
• Parchment paper
• Check out the must-have equipment and ingredients for making a Savory  #tortadicastagne  here.

Ingredients

• For the Cake:
  • 300g chestnut puree (cooked and strained chestnuts)
  • 150g granulated sugar
  • 100g unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Zest of 1 lemon
• For the Garnish (optional):
  • Powdered sugar for dusting
  • Whipped cream or mascarpone cheese
  • Roasted chestnuts, chopped (for decoration)
  • Check out the must-have equipment and ingredients for making a Savory  #tortadicastagne  here.

Method

Step 1: Prepare the Oven and Cake Pan

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Grease the Pan: Grease the bottom and sides of a 9-inch round cake pan with butter or line it with parchment paper to prevent sticking.

Step 2: Mix the Ingredients

1. Cream the Butter and Sugar: In a mixing bowl, combine the softened butter and granulated sugar. Using a whisk or an electric mixer, beat until the mixture is light and fluffy.
2. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract and lemon zest.
3. Combine the Dry Ingredients: In a separate bowl, sift together the chestnut puree, baking powder, and salt.
4. Mix Everything Together: Gradually add the dry mixture to the wet ingredients, folding gently until just combined.

Step 3: Bake the Cake

1. Transfer to Cake Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
2. Bake: Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 4: Serve and Enjoy

1. Garnish (Optional): Dust the cooled cake with powdered sugar and serve with whipped cream or mascarpone cheese. You can also sprinkle chopped roasted chestnuts on top for extra texture and flavor.
2. Slice and Serve: Cut the cake into wedges and enjoy your Torta di Castagne with a cup of coffee or tea.

Variations

• Nut-Free Version: You can replace chestnut puree with pumpkin puree for a different flavor profile.
• Vegan Option: Substitute eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 3 tablespoons water for each egg) and use coconut oil instead of butter.
• Spiced Cake: Add 1 teaspoon of cinnamon or nutmeg to the batter for a spiced version.
• Check out the must-have equipment and ingredients for making a Savory  #tortadicastagne  here.

Tips and Substitutions

• Chestnut Puree: If you can’t find chestnut puree, you can make your own by boiling and peeling fresh chestnuts, then pureeing them with a bit of water.
• Sugar Substitutes: For a healthier option, you can use coconut sugar or a sugar substitute that measures like sugar.

Nutritional Information (Per Serving)

• Calories: 250
• Protein: 4g
• Fat: 15g
• Carbohydrates: 29g
• Fiber: 3g
• Sugar: 15g

Conclusion

I hope this guide has made making Torta di Castagne seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your baking adventure.