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Italian castagnaccio cake
A while ago I bought a bag of chestnut flour at the organic store. I was curious about the taste and possibilities of this flour. I decided to bake a simple but delicious cake with it, which was well liked by my family. But I still had a lot of flour left and I wanted to try something different with it. I searched the internet for inspiration and soon came across several pictures of a beautiful Italian cake made from chestnut flour. It was the castagnaccio pie, a traditional pastry from Tuscany that has been made for centuries. The cake is also served on the French island of Corsica, where it is called falculella. The cake has a firm structure and a sweet taste due to the use of chestnut flour, which is rich in starch and sugar. The batter is enriched with raisins, pine nuts, walnuts, orange peel and rosemary that provide extra flavor and texture. The pie is baked in a hot oven until it is golden brown and crispy on top. Although the castagnaccio pie is mainly seen as an autumn pie, because that's when the fresh sweet chestnuts are harvested. I think you can eat it all year round. It is very tasty with a cup of tea or coffee, or as a dessert with some whipped cream or mascarpone. I took the cake to the foodies breakfast, a fun gathering where I enjoy all kinds of delicacies that we have made ourselves together with other food bloggers. Everyone was enthusiastic about my castagnaccio pie and wanted to know how I made it. That is why I decided to share the recipe with you on my blog, so that you can also taste this delicious Italian cake.
For 1 Italian castagnaccio cake you will need:
- 250 grams of chestnut flour
- 50 grams of raisins
- 75 gram pine nuts
- 75 grams chopped walnuts
- 3 twigs rosemary
- 3 grams of salt
- olive oil
And this is how you make the Italian castagnaccio cake:
-First preheat your oven to 190 degrees
-Take a 24 cm diameter springform pan. Put a baking paper in it and drizzle some olive oil on it.
- Put the raisins in a bowl with some lukewarm water and then let them soak for fifteen minutes until they are nice and soft. recipe castagnaccio pie
- Take a large bowl and sieve the chestnut flour in it. Add 250 ml of lukewarm water and the soaking water of the raisins. Then mix it well until you have a batter. Add 3 tablespoons of olive oil and stir to combine. When you've done that, add the salt and raisins and then pour everything into the springform pan.
-In a heavy-bottomed frying pan, briefly fry the pine nuts and chopped walnuts. Leave it to one side for a while when you finely chop the leaves of two rosemary sprigs. Then add them to the nuts and sprinkle them over the batter.
-With the back of a spoon, gently press the nuts onto the batter and then drizzle some olive oil over the top of the cake. Place the last rosemary sprig on the cake and put it in the oven for about half an hour. The top of the cake should be nicely browned and there should be some cracks in it. Recipe castagnaccio cake.
Italian castagnaccio cake
Finally, take the cake out of the oven and cut it into small pieces. It is a very powerful cake so be careful with pieces that are too big! You can serve with some honey or ricotta and drink a nice Vin Santo with it: Delicious Happen!
Italian castagnaccio cake
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Ingredients:
- 250 gram chestnut flour
- 50 gram raisins
- 75 gram pine nuts
- 75 gram chopped walnuts
- 3 twigs rosemary
- 3 gram salt
- olive oil
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- First preheat your oven to 190 degrees
- Take a 24 cm diameter springform pan. Put a baking paper in this and drop some olive oil on it.Italian castagnaccio pie
- Put the raisins in a bowl with some lukewarm water and let them soak for XNUMX minutes until they are nice and soft.
- Then take a large bowl and sieve the chestnut flour in it. Add 250 ml of lukewarm water and the soaking water of the raisins. Then mix it well until you have a batter. Add 3 tablespoons of olive oil and stir to combine. When you've done that, add the salt and raisins and then pour everything into the springform pan.
- In a heavy-bottomed frying pan, briefly fry the pine nuts and chopped walnuts. Leave it to one side for a while when you finely chop the leaves of two rosemary sprigs. Then add them to the nuts and sprinkle them over the batter.Italian castagnaccio pie
- With the back of a spoon, gently press the nuts onto the batter and then drizzle some more olive oil over the top of the cake. Place the last rosemary sprig on the cake and put it in the oven for about half an hour. The top of the cake should be nicely browned and there should be some cracks in it.
Would you like many more recipes for tasty cookies and fine baked goods? Take a look at WijnSpijs magazine.
Do you like the above recipe? Then try the recipes below:
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
recipe castagnaccio cake
I ate this once in Italy.
Delicious cake