Chestnut Flour Olive Oil Cake

Chestnut flour has long sweetened rustic cakes across Italy’s mountain regions, where olive oil often stands in for butter. This tender loaf folds in honey, ripe pear, and a whisper of rosemary for a fragrant bakery-style crumb.

Serves 8 · 20 min prep · 40 min cook

Estimate for one serving

• 320 cal
• 5g protein
• 38g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 1/2 cups chestnut flour
• 1/2 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 3 large eggs
• 1/2 cup honey
• 3/4 cup extra-virgin olive oil
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 medium ripe pear
• 1 small sprig fresh rosemary

Instructions

1. 1Preheat the oven to 350°F. Lightly oil a 9-inch round cake pan and line the bottom with parchment.
2. 2In a medium bowl whisk together the chestnut flour, all-purpose flour, baking powder, and salt until evenly combined and free of lumps.
3. 3In a large bowl beat the eggs and honey with a whisk until pale and slightly thickened, about 2 minutes. Stream in the olive oil while whisking constantly so the mixture emulsifies.
4. 4Stir in the milk and vanilla until smooth. Add the dry ingredients in two additions, folding gently just until no dry streaks remain; the batter will be thick but pourable.
5. 5Pour the batter into the prepared pan and smooth the top. Thinly slice the pear and arrange the slices in a loose spiral over the surface, pressing them in lightly.
6. 6Strip a few rosemary needles and scatter them sparingly over the pear. Bake until the cake is golden, springs back when touched, and a tester comes out clean, 35 to 40 minutes.
7. 7Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack, peel off the parchment, and turn right-side up to finish cooling.
8. 8Slice into wedges while still slightly warm so the pear remains juicy and the chestnut flour aroma is strongest. Serve plain to highlight the nutty crumb and fruit.