Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Italy
  New Posts New Posts RSS Feed - Castagnaccio Toscano
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Castagnaccio Toscano

 Post Reply Post Reply
Author
Message
MyPinchofItaly.co.uk View Drop Down
Cook's Assistant
Cook's Assistant
Avatar

Joined: 23 March 2018
Location: Here and there
Status: Offline
Points: 87
Post Options Post Options   Thanks (0) Thanks(0)   Quote MyPinchofItaly.co.uk Quote  Post ReplyReply Direct Link To This Post Topic: Castagnaccio Toscano
    Posted: 05 July 2019 at 03:22

The terms Castagnaccio comes from the Italian word castagna (chestnut) and indicates a cake traditionally baked in Tuscany during Autumn. Simple to prepare and sugar-free (chestnut flour is already sweet, so no sugar addition in this recipe), this cake’s earthy flavour and smooth, silky texture will sweeten any rainy afternoon Heart

Serves: 4-5 | Preparation time: 10 mins | Cooking time: 35 mins

  • Chestnut flour: 500 g
  • Walnuts: 100 g
  • Pine nuts: 80 g
  • Raisins: 80 g
  • Salt: 5 g
  • Water: 450 ml
  • Extra virgin olive oil (EVOO): 2 tbsp
  • Rosemary, fresh: 1 sprig

Method

Preheat the oven to 170°C.

Soak the raisins in lukewarm water for at least 10 minutes or until they are rehydrated, then squeeze them to get rid of the excess water and dry them with a kitchen cloth. Roughly chop the walnuts and set them aside.

Sieve the chestnut flour and combine it with the salt in a large bowl. Add the water little by little, until the dough is smooth and homogeneous, but not too liquid.

Add the walnuts, the raisins and the pine nuts, keeping some to garnish the top of the cake right before baking it. Pour half of the olive oil in the dough and mix it well.

Brush with oil the inside of a cake mould. The mould can be either round or rectangular in shape, but it should have a diameter or side of at least 30 cm and a border 2 cm tall. Pour in the dough and use a spatula to even out the surface. Sprinkle on top the walnuts, raisins and pine nuts that you kept aside, along with the rosemary leaves. Drizzle the remaining olive oil on top.

Cook at 170°C for about 30 to 35 minutes. You will know that the castagnaccio is ready when its surface will start cracking and the nuts on top will be of a nice, golden colour. Take it out of the oven and leave it to cool before serving it.






www.mypinchofitaly.co.uk
Back to Top
Sponsored Links


Back to Top
gracoman View Drop Down
Chef
Chef


Joined: 09 August 2013
Status: Offline
Points: 787
Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 05 July 2019 at 14:47
Never used chestnut flour which means I'll be making this come chestnut season.  Thumbs Up 
Back to Top
MyPinchofItaly.co.uk View Drop Down
Cook's Assistant
Cook's Assistant
Avatar

Joined: 23 March 2018
Location: Here and there
Status: Offline
Points: 87
Post Options Post Options   Thanks (0) Thanks(0)   Quote MyPinchofItaly.co.uk Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2019 at 03:49
Oh, then this will be a good opportunity to start Smile
www.mypinchofitaly.co.uk
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.063 seconds.