Castagnaccio Italian Chestnut Flour Cake

Castagnaccio: Italian Chestnut Flour Cake

Hey everyone! Today, I want to share a special Castagnaccio recipe, a cozy winter dessert.

Castagnaccio is made with chestnut flour, raisins, and olive oil for a unique taste that warms the soul. Join me as we discover the magic of this traditional Italian treat together!

Castagnaccio: Italian Chestnut Flour Cake

Recipe by LucaCourse: DessertCuisine: ItalianDifficulty: Easy
Servings

12

servings
Prep time

40

minutes
Cooking time

1

hour 

10

minutes
Calories per serving

400

kcal

Castagnaccio is a rustic Italian dessert traditionally enjoyed during the winter months.

Made with chestnut flour, olive oil, and sweetened with raisins, it offers a delightful blend of flavors.

The recipe may vary across regions, with some incorporating raisins into the batter and others sprinkling them on top after baking. Finished with pine nuts and fragrant rosemary, this dessert is a comforting and flavorful treat perfect for the colder seasons.

Ingredients

  • 1/3 cup sultana raisins

  • 1 lb 2 oz chestnut flour

  • 3/4 cup extra-virgin olive oil

  • 4 cups of room temperature water

  • 1/4 cup sugar

  • 2 sprigs rosemary, leaves only

  • 1/4 cup pine nuts

  • 2 tbsp fresh bread crumbs

  • 1/4 tsp salt

Directions

  • Soak raisins in warm water for 30 minutes, then drain.
  • Preheat oven to 450°F (230°C).
  • Whisk chestnut flour with water, 1/2 cup of olive oil, sugar, and salt until lump-free.
  • Grease the cake pan (medium size: 9'') with a bit of olive oil and dust with breadcrumbs.
  • Scatter rosemary, pine nuts, and raisins over batter.
  • Drizzle with remaining olive oil.
  • Bake 10 minutes at 450°F, then reduce to 400°F (200°C) and bake for 1 hour.
  • Cool, slice, and enjoy at room temperature.

Notes

  • Chestnut Flour: Ensure you use high-quality chestnut flour for the best flavor and texture in your Castagnaccio.
  • Olive Oil: Opt for extra-virgin olive oil to impart a rich flavor to the dessert.
  • Soaking Raisins: Be sure to soak the raisins in warm water for about 30 minutes before using to plump them up and enhance their flavor.
  • Mixing Batter: When whisking the chestnut flour mixture, aim for a smooth and lump-free consistency for the best results.
  • Baking Time: Keep an eye on the Castagnaccio while it bakes to prevent it from overcooking. Adjust the baking time if needed based on your oven's temperature accuracy.

FAQ on Castagnaccio:

1. Can I substitute chestnut flour with another type of flour?

No, chestnut flour is essential for the authentic flavor and texture of Castagnaccio.

2. Can I use other types of nuts instead of pine nuts?

Yes, you can use walnuts or almonds as substitutes for pine nuts. Using other typical Italian nuts is also acceptable.

3. How should I store leftover Castagnaccio?

Store it in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

4. Can I freeze Castagnaccio?

Yes, you can freeze individual slices in airtight containers for up to 1 month. Thaw overnight in the refrigerator before serving.

5. Can I omit the raisins if I don’t like them?

Yes, you can omit the raisins or replace them with dried cranberries or chopped dried apricots for a different flavor profile.

6. Can I use dried rosemary instead of fresh?

Yes, you can substitute dried rosemary for fresh, but adjust the quantity as dried herbs are more potent.

7. Is Castagnaccio gluten-free?

Yes, Castagnaccio is naturally gluten-free as it’s made with chestnut flour.

8. Can I add other fruits or toppings to Castagnaccio?

While traditional recipes stick to raisins, pine nuts, and rosemary, you can experiment with toppings like chopped figs, dates, or almonds for added flavor and texture.

9. Is Castagnaccio suitable for vegans?

Yes, Castagnaccio is naturally vegan.

Justine
Justine

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