Castagnaccio (Tuscan Chestnut Cake) Recipe

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Castagnaccio (Tuscan Chestnut Cake)

From Dorothy McNett's recipes at Only make this when chestnut flour is available, and it can be hard to find no matter what! This is just one version of several recipes. Some also use fresh rosemary needles sprinkled over the top before baking.

1/2 cup raisins
1/2 cup sweet wine

4 cups chestnut flour
2-3 cups water
4 tablespoons extra virgin olive oil
pinch of salt
zest of orange, or about 1 teaspoon candied orange peel

1/4 cup pine nuts
2 tablespoons extra virgin olive oil

Preheat oven to 375 degrees. In glass measuring cup, heat the wine about 30 seconds in microwave and add the raisins. Allow to stand about 5-6 minutes. In batter bowl, combine flour, 2 cups of the water, olive oil, salt, zest and softened raisins, blending well, adding more water if needed to make a batter that is a little thinner than a pancake batter. Lightly oil a 9 inch spring form pan and pour the batter in. Sprinkle with the pine nuts and drizzle with the remaining 2 tablespoons oil. Bake about 45 minutes, or until nicely browned.

Recipe created 2012-09-30.

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