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#Torta di Castagne

Print Recipe Pin Recipe
Course Dessert
Cuisine Italian

Equipment

  • Equipment Needed
  • Oven
  • 9-inch (23 cm) round cake pan
  • Mixing bowls
  • Whisk or electric mixer
  • Rubber spatula
  • Sifter
  • Parchment paper

Ingredients
  

  • Ingredients
  • For the Cake:
  • 300 g chestnut puree cooked and strained chestnuts
  • 150 g granulated sugar
  • 100 g 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)

Instructions
 

  • Method
  • Step 1: Prepare the Oven and Cake Pan
  • Preheat the Oven: Preheat your oven to 180°C (350°F).
  • 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
  • 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.
  • Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract and lemon zest.
  • Combine the Dry Ingredients: In a separate bowl, sift together the chestnut puree, baking powder, and salt.
  • Mix Everything Together: Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
  • Step 3: Bake the Cake
  • Transfer to Cake Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  • Bake: Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
  • 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
  • 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.
  • 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.