Chestnut Flour Cake (Castagnaccio)

1 Reviews
100% would make this recipe again

For centuries this rustic cake used to be the only sweet dish available to the peasants of Toscany, Liguria and Piedmont, all regions of Italy where chestnut is a very common cooking ingredient. It is moist, compact and unleavened. If you love chestnuts and dried fruits, you will love Castagnaccio for its delicate and naturally sweet taste.

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Preparation : 20 min Cooking : 45 min Cooking Dish : 30 cm diameter baking pan
210 calories/serving

Ingredients

1 tbsp extra virgin olive oil 15 mL
2 tbsp raisins 20 g
2 tbsp Marsala wine, or Port wine 30 mL
2 1/4 cups chestnut flour 260 g
3 tbsp sugar 35 g
1 pinch salt 0.1 g
2 cups milk, partly skimmed, 2% 500 mL
1/4 cup pine nuts 30 g
1 sprig rosemary, fresh, finely chopped 5 g

Method

  1. Preheat the oven to 200°C/405°F. Grease a 30 cm baking dish with oil. In a small bowl, soak raisins in Marsala wine.
  2. Meanwhile, in a large bowl sift the chestnut flour then add sugar and a pinch of salt. Gradually add milk, whisking constantly, until a smooth, thin batter forms. Stir in raisins, half the pine nuts and chopped rosemary needles.
  3. Pour the batter into the prepared baking dish. Spread evenly on top the remaining pine nuts and a drizzle of olive oil.
  4. Bake in the middle of the oven for about 45 min, until small cracks appear on the surface. Take the castagnaccio out of the oven and let it cool in the dish before serving.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

210

Fat

6 g

10 %

Saturated 1.5 g
+ Trans 0.1 g

8 %

Cholesterol

10 mg

Sodium

30 mg

1 %

Carbohydrate

31 g

10 %

Fibre

4 g

18 %

Sugars

17 g

Net Carbs

27 g

Protein

4 g

Vitamin A

4 %

Vitamin C

9 %

Calcium

9 %

Iron

2 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Milk and Alternatives ½
Fats 1
Other Foods ½
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Desserts | Bake | Italian

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