Tuscan Chestnut Cake (Castagnaccio)
Castagnaccio it's a simple, yet richly flavored dessert combining chestnut flour, pine nuts, and raisins, perfect for those cozy days.
Equipment
- Glass mixing bowl
- Whisk
- 8-inch cake pan
Ingredients
- 2 cups chestnut flour
- 1 ⅓ cups water
- 2 tablespoons sugar optional
- ¼ cup raisins
- ¼ cup pine nuts
- A pinch of salt
- Fresh rosemary sprigs for garnish
- Olive oil extra virgin, for the pan
Instructions
- Make the Batter: In a glass mixing bowl, whisk together 2 cups of chestnut flour, 2 tablespoons of sugar (if using), and a pinch of salt. Gradually add 1 ⅓ cups of water while continuing to whisk, ensuring the batter is smooth, thick, and free of lumps.2 cups chestnut flour, 2 tablespoons sugar, A pinch of salt, 1 ⅓ cups water
- Add Raisins and Pine Nuts: Soak the raisins in warm water for about 10 minutes to soften. Drain and squeeze out the excess water. Stir the moist raisins and ¼ cup of pine nuts into the batter. Save some pine nuts and raisins for topping the cake.¼ cup raisins, ¼ cup pine nuts
- Bake the Cake: Brush your 8-inch cake pan with olive oil. Pour the batter into the pan. Sprinkle the top with the reserved raisins, pine nuts, and a few fresh rosemary sprigs for that aromatic touch. Bake in a preheated oven at 350°F (180°C) for 30-35 minutes, or until the cake is set and slightly crisp on top.Olive oil, Fresh rosemary sprigs
- Cool and Serve: Let the cake cool down completely before slicing. Enjoy this Tuscan delight as a dessert or a snack, perhaps with a glass of red wine, embracing the essence of autumn in Italy.
Notes
For an extra touch, some variations include chopped walnuts. Adding them brings a nice crunch and flavor that complements the chestnut beautifully. Feel free to experiment to make it your own!