Chestnut cake with ricotta is a delicious dessert typical of Tuscan cuisine. Made with chestnut flour, sheep ricotta, milk, rosemary, sugar, vin santo, and lemon, this dessert has a unique and irresistible flavor. It is perfect to enjoy in the autumn season when chestnuts are in season.
Sift the chestnut flour directly into a bowl, gradually add the milk and mix with a whisk to prevent lumps from forming
Line a shallow 20 cm diameter mold with a sheet of baking paper and pour in the prepared batter
Mix the ricotta with the sugar, grated lemon zest, and vin santo
Pour the cream into the center of the chestnut batter
Level it with a spoon, sprinkle with a few rosemary needles, and bake in the oven preheated to 200 degrees for about 40 minutes
Serve the chestnut cake warm or cold
A rectangular baking pan
A blender
A spatula
Store in the refrigerator for up to 3 days
Traditional dish of Tuscany
Italia, Toscana
| Energy (kcal) | 197.8 |
| Carbohydrates (g) | 27.42 |
| of which Sugars (g) | 19.72 |
| Fat (g) | 7.15 |
| of which Saturates (g) | 4.14 |
| Protein (g) | 6.64 |
| Fiber (g) | 2.1 |
| Sale (g) | 0.08 |
