CHESTNUT AND RICOTTA CAKE WITH PRUNES

CHESTNUT

The chestnut season is almost over but there are still various types on sale. Yes, I buy them because even though I do go chestnut picking in the woods around here, it is difficult to find the crème de la crème type of all the chestnuts – the marrone. The marrone is bigger and has a sweeter taste, it is this type you use for sweets and the one you go out in the woods to look for. The only problem is that we all go looking for them and everyone knows where the few trees are around here and it is therefore a race in time that I always loose. So I buy my marroni. My absolute way of eating chestnuts is roasted, here we call them frugiate, in Italian it’s caldarroste. There’s no bottom in me when it comes to roasted chestnuts, I can go on eating an almost infinite number of them. And if I can eat them on a chilly autumn evening, just bought from a street vendor, warming my hands on the small bag of hot, roasted chestnuts, then my happiness is complete. They are the best chestnuts you can eat.
But this way is not bad either, especially eaten in a warm kitchen on a windy Sunday afternoon just like we did.

CHESTNUT AND RICOTTA CAKE WITH PRUNES

CHESTNUT AND RICOTTA CAKE WITH PRUNES

150 g/5 1/4 oz sugar
3 large eggs
125 g/ 4 3/8 oz fresh ricotta
100 g/3 oz salted butter, melted
100 g/ 3 oz prunes, chopped
120 g/ 4 1/4 oz chestnut flour
75 g/ 2 5/8 oz flour
1 tsp baking powder

- Whisk egg and sugar until it has become pale yellow.
- Add the fresh ricotta and continue to whisk until you have incorporated it perfectly.
- Now add the melted butter and the chopped prunes.
- Sift the two types of flours and the baking powder into the batter and mix well.
- Put it into a greased and floured (?) cake tin and bake in a preheated oven 175°C/347°F for 25-30 minutes.

CHESTNUT AND RICOTTA CAKE WITH PRUNES

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