Go Back
+ servings

Tuscan Chestnut Flour Cake

Prep Time: 15 minutes
Cook Time: 35 minutes
Course: Dessert
Cuisine: Italian
Keyword: medicalmedium, plantbased, vegan
Servings: 8
Author: Mizpah Matus


  • 1/3 cup organic raisins divided
  • 2 tbsp fresh rosemary leaves
  • 3 tbsp extra virgin olive oil divided
  • 3 cups chestnut flour sifted
  • 1 2/3 cups lukewarm water
  • 2 tbsp real maple syrup optional
  • 1/4 cup chopped walnuts divided
  • 1/4 cup pine nuts divided


  • Soak raisins and rosemary leaves in a small bowl of lukewarm water. Set aside.
  • Position oven rack to the center position. Preheat oven to 350°F and grease a 9” pie pan. with one tablespoon olive oil. Set aside.
  • Ina large bowl, combine chestnut flour, water, maple syrup, and remaining olive oil with a fork. Continue stirring until a smooth batter forms. If the batter is too thick, add another tablespoon or two of water to thin slightly.
  • Drain raisins and rosemary leaves and pat dry. Add half of the raisins, walnuts, and pine nuts to batter and stir to combine.
  • Pour batter into prepared pie pan and spread with a spatula to form a smooth, uniform layer. Evenly distribute rosemary and remaining raisins, walnuts, and pine nuts on top of batter.
  • Place pan in the preheated oven and bake for 30-35 minutes or until the top is dried and starting to crack.
  • Remove from oven and cool slightly before cutting into thin slices and serving. Enjoy!


Maple Syrup is optional. Use more or less depending on the level of sweetness desired.
Tried this recipe?Let us know how it was!