Soft, rustic, and deeply flavorful—an Italian classic

Chestnut flour gives this cake an intense, nutty sweetness that lingers (in the best way).

Ricotta keeps it moist and tender, and the orange marmalade layer adds a bright, citrusy contrast that makes every bite feel special.

Perfect for breakfast, snack time, or dessert.

DOWNLOAD PDF WITH CHESTNUT FLOUR RICOTTA CAKE HERE:

ChestnutRicottaCake

Cooking Times + Servings

• Prep Time: 15 minutes

• Bake Time: 40 minutes

• Cool Time: 20 minutes

• Servings: 8–10 slices

Ingredients

Cake Batter

• 1 cup chestnut flour (about 100g)***

• ¾ cup 00 flour (about 100g)

• 1 cup ricotta cheese (about 250g)

• 2 large eggs

• ¾ cup granulated sugar (about 150g)

• 2 Tbsp neutral oil (vegetable/sunflower) (about 30g)

• 3 Tbsp water (about 50g)

• 2 Tbsp rum (about 25g)

• 2 tsp baking powder (about ½ packet)

• 1 packet vanilla sugar (or 1 tsp vanilla extract)

Filling + Finish

• ½ cup orange marmalade (more if desired)

• Powdered sugar, for dusting

Instructions

1. Preheat & prep pan
   Preheat oven to 350°F (180°C). Line an 8-inch round cake pan with parchment (bottom + sides).

2. Whip eggs + sugar
   Beat eggs and sugar until pale, fluffy, and airy (3–4 minutes).

3. Add ricotta, then oil
   Mix in ricotta gradually until smooth. Stir in the oil.

4. Mix dry ingredients
   In a separate bowl, whisk together chestnut flour, 00 flour, baking powder, and vanilla sugar.

5. Combine (gentle!)
   Fold the dry ingredients into the wet mixture by hand, a little at a time.

6. Finish with water + rum
   Stir in water and rum until batter is smooth and thick.

7. Bake
   Pour into pan and bake 40 minutes, or until a toothpick comes out clean.

8. Cool, slice, fill
   Cool 20 minutes, then remove from pan. Once warm (not hot), slice horizontally into 2 layers and spread orange marmalade over the bottom half.

9. Finish
   Replace top layer and dust generously with powdered sugar.

Tips & Tricks

• If ricotta is watery, drain 15–20 minutes for a fluffier texture.

• Add 1 tsp orange zest to the batter for extra aroma.

• Don’t overmix after adding flour—fold gently to keep it soft.

***

How to Make Chestnut Flour at Home (Yes—Possible!)

You can make chestnut flour at home, but the key is drying the chestnuts completely so the flour stays shelf-stable and doesn’t clump or spoil.

What you need

• Fresh chestnuts (or peeled chestnuts)

• Oven or dehydrator

• Food processor / high-speed blender

• Fine-mesh sieve

• Airtight jar

Method A: Oven-Dried Chestnut Flour (Most practical)

1. Score and roast to peel easily
   Cut an “X” on each chestnut. Roast at 400°F (200°C) for 20–25 minutes until shells split.

2. Peel while warm
   Remove outer shell + inner skin (the papery layer). (This is easier while they’re still warm.)

3. Slice for faster drying
   Cut chestnuts into thin slices or rough chunks.

4. Dry low and slow
   Spread on a baking sheet. Dry at 200°F (95°C) for 2.5–4 hours, turning occasionally, until they feel hard and brittle (no softness inside).

   • Tip: Prop the oven door slightly open with a wooden spoon if your oven traps moisture.

5. Grind
   Blend to a fine powder.

6. Sift & regrind
   Sift through a fine mesh. Re-grind larger bits and sift again.

7. Store properly
   Store in an airtight jar in a cool, dark place. For best freshness: refrigerate or freeze.

Method B: Dehydrator (Best results)

• Dry peeled, sliced chestnuts at 135°F (57°C) for 8–12 hours until brittle, then grind + sift.

Important notes

• Do not grind chestnuts that still feel soft inside—your flour can turn pasty and spoil faster.

• Homemade chestnut flour is often slightly coarser and more aromatic (amazing in cakes).

Nutritional Facts (Approx. per slice, 1/10 cake)

• Calories: ~230

• Carbs: ~33g

• Protein: ~6g

• Fat: ~8g

• Sugar: ~16g

• Fiber: ~2g
  (Varies by ricotta and marmalade brand.)