Chestnut cake

03/31/2026

In a few days it will be Easter and we would like to share the recipe from our Cesarino Domenico of Castiglione Torinese for preparing a delicious chestnut cake. At first, the idea of making a dessert with such a distinctly autumnal flavor may seem unusual, but it is actually part of the Easter tradition in Piedmont, especially in the areas between the plains of Turin and Alessandria.

“It’s a ‘snack cake’ that was served, and still is, at Easter in the countryside around Asti, and it’s also perfect to take along for Easter Monday picnics. The recipe uses the last chestnuts harvested in autumn.”

The chestnut cake proposed by Domenico is very quick and easy to prepare. There is only one step: all the ingredients are combined together and then baked. The result is a moist and indulgent cake, characterized by the rich flavor of chestnuts and bitter cocoa, balanced by the sweetness of crumbled amaretti biscuits. The recipe does not include flour or yeast, which makes it suitable even for those who are intolerant to these ingredients.

Chestnut Cake

Moist and fragrant, a cake perfect for Easter or for a special snack

DifficultyEasy

Preparation time15m

Cooking time30m

Servings12

€

CostMedium

Ingredients

300 g boiled chestnuts
100 g amaretti biscuits
30 g unsweetened cocoa powder
500 ml milk
50 g sugar
2 eggs
30 ml Marsala wine
Lemon zest

Method

Crumble the amaretti biscuits, then combine them with all the other ingredients in a bowl and mix well (for convenience you can also put all the ingredients in a blender).
Pour the mixture into a round aluminum baking pan about 22 cm in diameter.
Bake in a preheated static oven at 180°C for about 30 minutes. Check doneness with a toothpick.
Let the cake cool, then place it in the refrigerator for at least 12 hours.