Castagnaccio: Chestnut Flour Cake
Servings: 10 slices
- 2½ cups (300 grams) chestnut flour
- 2 cups (500 grams) water
- ¼ cups (50 grams) sugar
- 2 tablespoons (30 grams) olive oil
- ⅓ cups (40 grams) raisins
- ¼ cups (30 grams) walnuts chopped
- 3 tablespoons (20 grams) pine nuts
- 1 sprig rosemary the needles
- ⅛ teaspoon (1 pinch) salt
- Preheat the oven to 400°F or 200°C. Line your cake panwith parchment paper.Soak ⅓ cups raisins in a small bowl with hot water for 10 minutes.Add 2½ cups chestnut flour, 2 cups water, ¼ cups sugar, 2 tablespoons olive oil, and ⅛ teaspoon salt to a blender. Blend for two minutes or until smooth.
- Take the blender pitcher off the blender and add almost all the raisins (drained from their soaking water), ¼ cups walnuts, and 3 tablespoons pine nuts.Set aside some raisins, walnuts, and pine nuts for garnishing.DO NOT BLEND; stir with a spoon to mix the ingredients.
- Pour the mixture into the cake pan. Then, scatter the remaining raisins, walnuts, and pine nuts on top.Finally, add the needles from 1 sprig rosemary and drizzle with extra virgin olive oil.
- Bake at 400°F or 200°C for about 35 minutes. Then, let cool down for 10 minutes, and remove from the pan. Cut and enjoy slightly warm or at room temperature.
Nutrition Information is an estimate for one slice of castagnaccio out of 10 slices.
STORAGE & MAKE AHEAD
Make ahead: castagnaccio is an excellent recipe to make ahead as it keeps well for days, and it can be enjoyed at room temperature.
Storage: keep in a cake dome or an airtight container at room temperature for 3 days. Alternatively, you can put it in the fridge for up to 5 days.
Freezer: let the cake cool down completely, wrap it in film, and freeze for 3 months.
Thaw and reheat: defrost in the refrigerator over several hours. Serve at room temperature or slightly warmed in the microwave.
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