Best 2 Castagnaccio Chestnut Flour Cake Recipes
Castagnaccio, also known as chestnut cake or chestnut polenta cake, is a traditional Italian dessert that originated in the mountainous regions of Tuscany. This simple yet delicious cake is made with just a few basic ingredients: chestnut flour, water, olive oil, pine nuts, and raisins. The result is a moist, dense, and slightly sweet cake with a nutty flavor and a rustic charm. Castagnaccio can be enjoyed on its own, served with a dollop of whipped cream or ice cream, or paired with a glass of sweet wine. In this article, we'll provide two recipes for castagnaccio: a classic version and a gluten-free version made with almond flour. Both recipes are easy to follow and perfect for home bakers of all skill levels. So gather your ingredients and let's get baking!
Here are our top 2 tried and tested recipes!
CHESTNUT FLOUR CAKE: CASTAGNACCIO
Provided by Food Network
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Place the raisins in a ramekin of water to soften for 20 minutes.
- In a large mixing bowl, sift the chestnut flour. Add the sugar, orange zest, and pinch of salt, mix well and then gently start adding the water to the mix.
- Using an electric hand mixer, beat the mixture well making sure to eliminate any lumps, then add 2 tablespoons olive oil, and half of the raisins and mix again.
- Lightly oil an 11-inch pie plate with 2-inch sides with olive oil and pour in the batter it should be no more than 1/3-inch thick. Sprinkle the cake with rosemary leaves, the remaining softened raisins, walnuts, and pine nuts. Sprinkle with 1 tablespoon olive oil and bake for about 40 minutes.
CASTAGNACCIO: CHESTNUT FLOUR CAKE
Steps:
- Preheat the oven to 400 degrees F. In a mixing bowl combine the flour, sugar, salt, and water. Whisk the batter well until the batter is silky smooth in consistency. Add the olive oil to a nonstick pie pan and heat in the oven for 5 minutes. Once the oil and pie pan are hot, add the batter. Smooth out the batter evenly. Sprinkle the raisins, pine nuts, rosemary and orange zest on top. Bake the cake for 10 to 15 minutes, or until the top is golden.
Tips:
- Use high-quality chestnut flour: This will ensure that your Castagnaccio has a rich, nutty flavor.
- Toasted pine nuts add a delicious crunch: Be sure to toast them in a dry skillet over medium heat until they are fragrant and golden brown.
- Don't overmix the batter: Overmixing will make the Castagnaccio tough. Stir just until the ingredients are combined.
- Bake the Castagnaccio in a preheated oven: This will help it to rise evenly.
- Let the Castagnaccio cool completely before slicing: This will help it to hold its shape.
Conclusion:
Castagnaccio is a delicious and easy-to-make cake that is perfect for any occasion. It is a great way to use up leftover chestnut flour, and it is also a good source of fiber and antioxidants. With its unique flavor and texture, Castagnaccio is sure to become a favorite in your home.
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