EVERYDAY SIMPLE CHESTNUT CAKE
This simple Italian dessert is a regional specialty of Tuscany. I found this recipe while looking up stevia. Stevia is a sweetening alternative, so you could use a Tablespoon of sugar (or less raw organic cane sugar,) rather than the stevia if you prefer totally natural foods. I suppose you could use the other alternative sweeteners -- I just don't like/use any of them.
Provided by Yum Mum
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Heat the water and soak raisins until soft and water has cooled. Drain the water from the raisins and reserve.
- Combine flour, soaking water, 2 TB of the oil, stevia (or sugar) and sea salt in a mixing bowl and blend to form a creamy dough. (I've used Kosher salt rather than sea salt.).
- Blend the raisins, pinenuts and rosemary into the batter. Rosemary is traditional in that region, but I don't use it -- up to your taste buds.
- Pour 2 TB oil into an 11 inch shallow baking pan and coat. Pour in batter and drizzle the remaining 2 TB oil on top.
- Bake for 20 minutes or until the surface begins to crack. Pour off excess oil. Remove from pan and serve hot.
- NOTE: Chestnut flour is great for gluten sensitive people. It can be substituted for all or part of any flour. It has a naturally sweet, wholesome taste and is more nutritious. I've been contemplating using a small amount of ground dried rosemary for a little flavor, but haven't tried that yet -- .
Nutrition Facts : Calories 181.3, Fat 17.4, SaturatedFat 2.1, Sodium 100.1, Carbohydrate 7.1, Fiber 0.5, Sugar 5, Protein 1
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Nicholas Chemiat
[email protected]I'm not sure about this recipe. I've never cooked with chestnuts before.
Haily Sandoval
[email protected]This cake looks delicious!
Osina Osina
[email protected]Can't wait to try this recipe!
Md Minar Ali
[email protected]Thanks for sharing this recipe!
Gaming the Rex
[email protected]I'll definitely be making this cake again.
Grace Siakapwaye
[email protected]Yum!
Muhammad Firoj khan
[email protected]Overall, this is a great recipe for a simple and delicious chestnut cake. It's perfect for any occasion!
Hanifa Bucay
[email protected]This cake was a bit too sweet for my taste. I would probably reduce the amount of sugar next time.
Hazem Essam
[email protected]I'm not a huge fan of chestnuts, but this cake was surprisingly good! The chestnut flavor was subtle and not overpowering.
Nathan Robertson
[email protected]I made this cake for my family and they loved it! My kids especially loved the sweet and nutty flavor of the chestnuts.
Mario State
[email protected]This cake is perfect for fall! The chestnut flavor is warm and inviting, and the cake itself is so moist and delicious.
Mk Mahabub
[email protected]I accidentally used salted butter instead of unsalted butter. The cake still turned out fine, but it was a little too salty for my liking.
Matthew Lamb
[email protected]The cake was a bit too dry for my taste. I think I might try adding a little extra butter or milk next time.
Hakim Kalule
[email protected]I used a gluten-free flour blend and this cake still turned out great! It's a delicious and allergy-friendly dessert.
dmcloz
[email protected]This cake was a breeze to make! I love that I didn't have to fuss with a bunch of complicated ingredients or steps.
idrees sardarzai
[email protected]I'm not usually a fan of chestnut cake, but this recipe changed my mind. It's so light and airy, and the chestnut flavor is delicate and not overpowering.
emma Vagg
[email protected]This chestnut cake is a real treat! The texture is moist and fluffy, and the chestnut flavor is perfectly balanced. I made it for a party and it was a huge hit.