Chestnut Flour Cake
A rustic, gluten-free Italian cake with a dense, fudgy texture, subtly sweet chestnut flavor, and a hint of rosemary. Topped with candied citrus peel and hazelnuts for crunch.
- Total time
- 45 min
- Servings
- 8
- Calories
- 220
- Protein
- 3g
Ingredients
- 1.5 cups chestnut flour
- 1.5 cups water
- 3 tbsp olive oil
- ¼ cup sugar
- ¼ tsp salt
- 2 sprigs fresh rosemary
- ¼ cup candied citrus peel
- ¼ cup hazelnuts
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan with 1 tbsp of the olive oil.
- 2
In a large bowl, whisk together the 1.5 cups chestnut flour, 0.25 cup sugar, and 0.25 tsp salt. Gradually add 1.5 cups water, whisking until smooth and no lumps remain.
- 3
Stir in the remaining 2 tbsp olive oil and the leaves from 1 rosemary sprig. The batter should be thin and pourable.
- 4
Pour the batter into the prepared pan. Scatter the 0.25 cup candied citrus peel and 0.25 cup hazelnuts evenly over the top.
- 5
Bake for 30-35 minutes, until the top is cracked and a toothpick inserted in the center comes out clean.
- 6
Let cool in the pan for 10 minutes, then transfer to a wire rack. Garnish with the remaining rosemary sprig and orange slices if desired. Serve warm or at room temperature.
Tools you’ll need
- 9-inch round cake pan
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Toothpick
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