Best 2 Chestnut Flour Cake Castagnaccio Recipes
Chestnut flour cake, also known as Castagnaccio, is a traditional Italian flatbread made from chestnut flour, water, olive oil, pine nuts, and raisins. Its origins can be traced back to the ancient Etruscans, and it is still a popular dish in the regions of Tuscany and Liguria. Castagnaccio has a dense and moist texture, with a slightly sweet and nutty flavor. It is typically served as a snack or dessert, but can also be enjoyed as a light meal. This versatile dish can be customized with various toppings and fillings, making it a perfect canvas for culinary creativity. Whether you prefer a classic Castagnaccio with just a sprinkling of rosemary or a more elaborate version adorned with fresh fruit and ricotta cheese, this timeless recipe offers something for every palate. In this article, we have curated a collection of Castagnaccio recipes, each with its own unique twist on this Tuscan classic. From gluten-free and vegan variations to savory and sweet options, you're sure to find a Castagnaccio recipe that will tantalize your taste buds and transport you to the heart of Italy.
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 the freshest chestnuts possible for the best flavor.
- Soak the chestnuts in water for at least 30 minutes before cooking to soften them.
- Be sure to drain the chestnuts well before grinding them.
- Add a little bit of sugar to the chestnut flour to help it rise.
- Bake the cake in a preheated oven to ensure even cooking.
- Let the cake cool completely before serving.
Conclusion:
Chestnut flour cake, also known as Castagnaccio, is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a great way to use up leftover chestnuts and is a perfect addition to any holiday table. With its simple ingredients and easy-to-follow instructions, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a sweet and satisfying treat, give chestnut flour cake a try. You won't be disappointed!
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