Venetian Chestnut-Flour Cake

Torta di Castagne

The hardest part of this cake will most likely be finding chestnut flour in the US (there are lots of online vendors if you can’t find any locally). During the fall and winter here, the stores are flooded with fresh chestnuts and chestnut flour and the streets are lined with vendors roasting and selling chestnuts. This cake is an unusual and delicious gluten-free option.


350g chestnut flour

200g sugar

16g baking powder

4 eggs, separated

125 ml sunflower seed oil

125 ml water

pinch of salt

a handful of toasted pinenuts

optional: a handful of raisins


1. Preheat the oven to 170° C.

2.  Mix the flour, sugar and baking powder in a medium-sized bowl. Add the egg yolks and a pinch of salt and beat lightly. Add the oil and water and mix well, adding a bit more of each if the mixture is dry. Add the pinenuts and raisins, if using.

3. Whip the egg whites with an electric mixer until light and frothy. Gently fold into the mixture until just combined. Pour into a parchment-lined cake pan.

4. Bake in the preheated oven for about 40 minutes, until a toothpick inserted into the center of the cake comes out clean.

Buon appetito!

2 Comments on “Venetian Chestnut-Flour Cake”

  1. Jackie
    November 1, 2014 at 8:10 am #

    Hi, I live in the White Mountains region of New Hampshire and would like to know where you get your chestnut flour. Thank you for the great recipe!

    • November 1, 2014 at 8:59 am #

      Hi Jackie,

      I get it in NYC or Boston, or I send away for it online — Vermonters don’t yet know about it and so it’s tough to get around here. You might try the Hanover Co-op. Good luck!


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