Torta di Castagne – Chestnut Cake

This traditional recipe for Torta di Castagne, Chestnut Cake, from Lunigiana is by my favourite local restaurant, Alla Piazza di Sopra in Filetto, and you can often find it on their dessert menu at this time of year.

The recipe comes from the book, Piatti Chiari, by the owner of the restaurant, Tiziana Falorni.  Piatti Chiari, contains dozens of recipes from Lunigiana, and as the name of the book suggests, the recipes are easy to follow.  The recipe book is available directly from the restaurant and in bookshops in Lunigiana. You can also buy it online at Amazon.it and other online booksellers in Italy.

My thanks to Laura Razzoli, Tiziana’s daughter, for the photos and for patiently explaining all aspects of the recipe to me.

torta di castagne di lunigiana

Torta di Castagne

Chestnut flour has a relatively short shelf life so make sure the dry flour tastes sweet before you use it. Store chestnut flour in the freezer to keep it fresh for as long as possible.

Ingredients

For the sponge
200g butter
200g sugar
250g farina per dolci or 00 flour
150g chestnut flour
1 egg
4 egg whites
140 ml milk
16g sachet of Italian lieveto per dolci or 16g baking powder
16g vanilla sugar
A large pinch of salt
.
 For the filling
500g ricotta
3 teaspoons sugar
2 teaspoons chestnut flour
1 teaspoon rum
.
To decorate
icing sugar
.

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 Preparation method

  1. Preheat the oven to 170C. Lightly grease and line the base of a 24cm oblong baking tin or foil tray
  2. For the sponge, cream the butter and sugar until you have a light and creamy mixture
  3. Add the egg, the two types of flour, baking powder, vanilla sugar, milk and salt to the mixture and mix
  4. The filling should be prepared in advance by carefully combining the ricotta, sugar, chestnut flour and rum
  5. Spoon half the sponge mixture into the baking tin. Layer the filling on top of the sponge mixture, and finish off by adding the remaining sponge mixture
  6. Bake for 45 minutes at 170C
  7. To serve, cut into squares or circles and sieve icing sugar on top. Best served warm.

Serve with Ruschi Noceti’s Passito di Pollera, which is widely available in Lunigiana, or alternatively with a vin santo.

Ristorante Alla Piazza di Sopra
Piazza Immacolata 11
Filetto, Villafranca in Lunigiana, MS
Telephone 0187 493796/Cell 349 8783364
Email allapiazzadisopra@libero.it
Website: www.allapiazzadisopra.com

 Open Tuesday to Sunday for lunch and dinner.

You may also be interested in the following article: Alla Piazza di Sopra – a restaurant with a heart in Filetto
Torta di Castagne – Chestnut Cake appeared on Ciao Lunigiana on 16 October 2013.

Ristorante Alla Piazza di Sopra

About Ristorante Alla Piazza di Sopra

Alla Piazza di Sopra is located in the beautiful medieval square in the picturesque village of Filetto near Villafranca in Lunigiana. The restaurant offers an original and often unusual take on traditional dishes from Lunigiana, while using only the very best quality local ingredients. The recipes for many of the dishes served in the restaurant can be found in the cookbook, Piatti Chairi.

Alla Piazza di Sopra is a family affair, with mother and daughter, Tiziana and Laura in the kitchen, and daughter Chiara front of house. At busy times, other family members are on hand to help. But no matter how busy the restaurant, you will always receive a warm welcome and friendly advice on the day’s specialities.

Ristorante Alla Piazza di Sopra is consistently rated the top restaurant in the province of Massa Carrara on TripAdvisor.

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