Castagnaccio - Italian Chestnut Cake

Ingredients

• 1 ½ cups (180g) chestnut flour 1 ½ cups (180g) chestnut flour
• 2 tablespoons honey 2 tablespoons honey
• 1 ½ cups (355ml) water 1 ½ cups (355ml) water
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• 1 sprig of fresh rosemary, finely chopped 1 sprig of fresh rosemary, finely chopped
• A pinch of salt A pinch of salt
• ¼ cup (35g) pine nuts ¼ cup (35g) pine nuts
• ¼ cup (40g) raisins ¼ cup (40g) raisins

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 4g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the chestnut flour, honey, water, olive oil, rosemary, and salt. Stir well until the batter is smooth and free of lumps.
3. 3.
   Grease a round baking dish with olive oil and pour the batter into it, spreading it evenly.
4. 4.
   Sprinkle the pine nuts and raisins over the top of the batter.
5. 5.
   Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the center is set.
6. 6.
   Remove from the oven and let it cool for a few minutes before slicing into wedges.
7. 7.
   Serve warm or at room temperature.

Treat your ingredients with care...

• Chestnut flour — Ensure that the chestnut flour is fresh and finely ground for the best texture in the cake.
• Rosemary — Use fresh rosemary for the most aromatic flavor. Finely chop the rosemary to evenly distribute its taste throughout the cake.
• Pine nuts — Lightly toast the pine nuts in a dry skillet before sprinkling them on top of the batter. This will enhance their nutty flavor and add a pleasant crunch to the cake.
• Raisins — Soak the raisins in warm water for 10 minutes before using them. This will plump them up and prevent them from becoming too dry during baking.

Tips & Tricks

• For a richer flavor, you can add a small amount of dark chocolate chips to the batter.
• Serve Castagnaccio with a dollop of whipped cream or a scoop of vanilla gelato for a decadent twist.
• If you prefer a sweeter taste, drizzle some additional honey over the top of the cake before serving.
• Leftover Castagnaccio can be stored in an airtight container at room temperature for up to 3 days.
• To reheat, warm individual slices in the microwave for a few seconds or in a low-temperature oven until just heated through.

Serving advice

Serve Castagnaccio as a dessert or a sweet snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

Present the Castagnaccio cake on a rustic wooden platter or a ceramic dessert plate. Dust the top with a sprinkle of powdered sugar for an elegant touch. Garnish with a sprig of fresh rosemary for a pop of color.