Mascarpone, apple and chestnut cake.

DI Chiara Maci | 21 Nov 2017


An untouched package of mascarpone to use, chestnuts and some apples. Idea. Simplicity.

The classic dessert tastes of home and autumn, for these days of November.

A soft and savory cake, perfetc for breakfast and tea break.



250g flour 00

1/2 Bourbon vanilla bean

250g mascarpone

150g sugar

4 eggs

1 package of baking powder

2 apples

150g boiled chestnuts


– Boil chestnuts, let them cool down and peel them. For convenience, you can use vacuum packed ones.

– Preheat fan oven at 180c.

– Mix eggs and sugar in a bowl with a beater.

– Add mascarpone stirring constantly and the vanilla bean seeds.

– Add flour and the baking powder, previously sifted, with the beater always operative.

– Incorporate the whole boiled chestnuts too.

– Pour the mix in a buttered and floured  round springform mold (26cm).

– Cut the apples into thin slices and place them over it.

– Before putting it into the oven, dust a little caster sugar over the surface.

– Cook for 35 minutes.

– Let it cool down and serve the mascarpone, apple and chestnut cake.

Photo By Chiara Maci
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