Puerto Rican Chestnut Cake

Ingredients

In this Puerto Rican adaptation of Castagnaccio, the traditional Italian chestnut cake, we incorporate Puerto Rican flavors and ingredients to create a tropical twist. The original recipe typically includes rosemary and pine nuts, which we replace with coconut and rum to infuse the cake with a Caribbean flair. Additionally, we adjust the sweetness level to suit the Puerto Rican palate, resulting in a dessert that is both familiar and exciting. We alse have the original recipe for Castagnaccio, so you can check it out.

• 2 cups (250g) chestnut flour 2 cups (250g) chestnut flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) rum 1/2 cup (120ml) rum
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1/4 cup (30g) shredded coconut 1/4 cup (30g) shredded coconut
• Powdered sugar, for dusting Powdered sugar, for dusting
• Whipped cream, for serving Whipped cream, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 3g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C).
2. 2.
   In a large mixing bowl, combine the chestnut flour, coconut milk, rum, brown sugar, olive oil, salt, cinnamon, and vanilla extract. Mix well until smooth.
3. 3.
   Grease a round cake pan with olive oil and pour the batter into it.
4. 4.
   Sprinkle the shredded coconut evenly over the top of the batter.
5. 5.
   Bake in the preheated oven for 30-35 minutes, or until the cake is set and golden brown.
6. 6.
   Remove from the oven and let it cool completely.
7. 7.
   Once cooled, dust the top of the cake with powdered sugar.
8. 8.
   Serve slices of the Puerto Rican Chestnut Cake with a dollop of whipped cream on top.

Treat your ingredients with care...

• Chestnut flour — Ensure that the chestnut flour is finely ground for a smooth texture in the cake batter.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor.
• Rum — Choose a high-quality rum to enhance the tropical notes in the cake.
• Shredded coconut — Toast the shredded coconut lightly before sprinkling it on top of the batter for added texture and flavor.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of grated lime zest to the batter.
• Serve the cake slightly warm for a comforting treat.
• If you prefer a sweeter cake, increase the amount of brown sugar to your taste.
• Garnish each slice with a sprinkle of toasted coconut for added crunch.
• This cake pairs well with a scoop of coconut or vanilla ice cream.

Serving advice

Serve the Puerto Rican Chestnut Cake as a delightful dessert after a Puerto Rican feast or as a sweet treat during afternoon tea. It can be enjoyed on its own or with a dollop of whipped cream for added creaminess.

Presentation advice

Present the Puerto Rican Chestnut Cake on a decorative cake stand, dusted with powdered sugar and adorned with a few toasted coconut flakes. Garnish each slice with a fresh mint leaf for a pop of color.