Apple Pie with Chestnut Flour

I’ve wanted to try chestnut flour for a long time. I found an old recipe and changed it so that I replaced the regular flour with chestnut flour. The result wasn't bad, my family liked it, but next time I would only replace 20% of the flour, the chestnut flavour was just too strong for me. Here you have the final recipe :-)





4 large eggs

180 - 200 g sugar

80 ml vegetable oil

125 g white yogurt

250 g mascarpone

200 g flour (type 50 or spelt flour)

50 g chestnut flour

15 g baking powder

a pinch of salt

1 teaspoon of cinnamon

3 nice grated apples




Preheat oven to 180 degrees, grease a Spring-form Pan; Ø ca. 26 cm with butter and dust it with flour or breadcrumbs.


Beat eggs and sugar with an electric mixer until foamy. (This may take a few minutes.) Add oil, yogurt and mascarpone and beat at low speed. Add a teaspoon of cinnamon.


At the end, mix the two types of flour with salt and baking powder and add it to the mixture. Mix the dough until it is smooth. Add peeled and grated apples. Pour the dough into the prepared springform pan. Place in the pre-heated oven and bake for about 40 minutes. Use a toothpick to check if the cake is baked through.

Let the cake cool down in the pan for a while, then carefully turn it out onto a wire rack and let it cool down properly. When the cake is completely cooled down, you can sprinkle it with powdered sugar.


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21.09.2021 |

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