In Italy, chestnut recipes are often reserved for the colder autumn and winter months. But I love baking with chestnut flour year-round. It's incredibly nutritious and a great gluten-free alternative to regular wheat flour.
Chestnut flour is the key ingredient in one of my favorite recipes: castagnaccio. My version of this traditional Tuscan cake is vegan, gluten-free, and refined sugar free.
So, if you've been looking for a light but decadent treat, be sure to give this recipe a try!
NOTE: External conditions like humidity can alter the final recipe when baking. But one of the benefits of castagnaccio is that it's a very forgiving recipe. Treat the below measurements as approximate and open to adjustment. Ideally, you want a batter with a thick, pasty consistency. If it's runny, just add in a few more spoons of chestnut flour or cocoa!
[Note: Appetito may earn commissions from products featured in links to this story.]
Castagnaccio Cake
8
servings25
minutes40
minutesIngredients
- Dry Ingredients
2 cups 2 chestnut flour
3 tbsp. 3 cocoa powder
2 tbsp. 2 coconut sugar
Handful sliced almonds
Handful raisins, soaked in orange juice
Pinch salt
Pinch rosemary
- Wet Ingredients
1-1/2 cups 1-1/2 water
2 tbsp. 2 extra virgin olive oil, plus extra for greasing
2 tbsp. 2 water (for the raisins)
juice of 1 orange
Directions
- Preheat the oven to 380°F (convection).
- Grease a 9-inch round, non-stick baking pan.
- In a small bowl, rehydrate the raisins with the juice of 1 orange and a few tablespoons of water. Set aside.
- In a large bowl, measure and sift the chestnut flour, cocoa powder, and coconut sugar.
- Measure the water, and add it slowly to the dry ingredients, followed by extra virgin olive oil. Be sure to mix the wet ingredients well until there are no lumps.
- Now strain the excess fluid from the raisins and fold half of them into the batter.
- Pour into the greased baking pan and pack down with a greased spatula.
- Garnish with sliced almonds and remaining raisins over top of the cake, gently packing them down.
- Sprinkle salt and rosemary, before drizzling with extra virgin olive oil.
- Bake for 35 minutes, until it begins to separate from the sides of the pan and has a slight crackle effect.
- Remove from the oven and allow to cool before serving.
- Enjoy with coffee or tea for breakfast, dessert, or even as a snack.
Did you make this recipe?
Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink
Like this recipe?
Follow @Appetitomagazine on Pinterest
Follow us on Facebook!
Follow us on Facebook
