Castagnaccio Cake Recipe
Castagnaccio is a traditional Tuscan recipe that is typically made each fall. It's usually associated with Lucca and the rest of Tuscany, but similar autumnal chestnut cakes are also made in other Italian regions such as Ligura, the Piemonte, Veneto, Lombardia, and Emilia-Romagna, in Switzerland, and on the French island of Corsica.It is a dense, flat, unleavened cake and it is a somewhat unusual dish in that it's a dessert, but not a very sweet one, and made with ingredients—such as olive oil and rosemary—that are more likely associated with savory dishes. It might be better described as a "semisweet flatbread," though that doesn't quite nail it down either.It's very nutritious and simple to make, so give it a try and see how you like it! It's great served after a hearty fall meal with a glass of vin santo, nocino, or any other sweet dessert wine. It would make a unique and seasonally appropriate addition to a fall holiday dinner table, and since it just happens to be vegetarian, vegan, gluten-free and lactose-free, a great alternative dessert for those with dietary restrictions. To make it a bit more dessert-like, you can also add cocoa powder and increase the sugar a bit, or omit the rosemary. Since, like most traditional Italian dishes, there are endless variations on the recipe, feel free to experiment and add and omit ingredients according to your own personal taste. Some ideas of variations are given below the recipe.It's important to use fresh and high-quality chestnut flour. If you are unable to find chestnut flour, it's surprisingly simple to make your own from roasted chestnuts, if you have a food processor or mill.
Ingredients
- 1 1/2 cups chestnut flour, sifted
- 3 tablespoons extra-virgin olive oil
- 1 pinch fine sea salt
- 1/2 cup raisins, soaked in warm water for 10 to 15 minutes, drained well, and squeezed of excess water
- 1/3 cup walnuts, toasted and roughly chopped
- 1/3 cup pine nuts
- 1 tablespoon minced fresh rosemary
Instructions
- Begin by gathering all the necessary ingredients for the recipe. Next, preheat your oven to a temperature of 375 degrees Fahrenheit (190 degrees Celsius).
- Take a large bowl and place the chestnut flour into it. Gradually add in 2 cups of warm water while whisking continuously until a thick, smooth batter is formed. Then, whisk in 2 tablespoons of olive oil, salt, and raisins to the batter. Mix the ingredients well using a wooden spoon.
- Next, transfer the mixture to a round cake pan that has been greased beforehand. Sprinkle the walnuts, pine nuts, and rosemary evenly over the top of the batter. Pour the remaining olive oil over the top as well. Lightly pat the mixture with a spatula to help it adhere and bake for approximately 30 to 35 minutes, or until the cake is firm and lightly browned.
- Once baked, remove the cake from the oven and let it cool. Slice it into pieces and serve. Your delicious chestnut flour cake is ready to be enjoyed!
Notes
Nutrition Information:
- 289 Calories
- 17g Fat
- 34g Carbs
- 4g Protein
