Tuscan Chestnut Cake (Castagnaccio) – a delicious recipe with flour, sugar, salt, milliliters, olive oil, golden raisins. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine chestnut flour, sugar, and salt in a bowl. Add the water, bit by bit, stirring to avoid lumps. You are looking for a batter that will run off the back of a spoon, much like pancake batter. Depending on the quality of the flour, you may need a little more or a little less water than called for to obtain this consistency.
2
When smooth, add 2 tablespoons olive oil to the batter and let the mixture rest for at least 30 minutes.
3
In the meantime, preheat the oven to 350u00b0 F (180u00b0 C) and soak the raisins in cold water for 15 minutes. Drain.
4
Pour the batter into a 12- by 8-inch (30- by 20-centimeter) baking dish lined with parchment paper. It should be no more than 1/3- to 1/2-inch thick (about 1 to 1.2 centimeters). Evenly scatter over the drained raisins, walnuts, and pine nuts. Finish with rosemary and the rest of the olive oil.
5
Bake for about 30 minutes or until you begin to see little cracks appear all over the top. Do not overbake or it will become very dry. Let cool in the pan then slice into squares and serve. This keeps well for a few days in an airtight container at room temperature (do not refrigerate as the texture becomes hard and rubbery).
752
kcal
Calories
32
g
Fat
101
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 3/4 cups (400 grams) chestnut flour, 3 tablespoons (45 grams) sugar, a pinch of salt, 2 1/2 cups (625 milliliters) cold water, and more.
Yes, Tuscan Chestnut Cake (Castagnaccio) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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