Tuscan Chestnut Cake Recipe
tuscan chestnut cake recipe. Castagnaccio is not one of those soft and airy breakfast cakes but this chestnut flour cake is moist and compact and unleavened. Add the water a little at a time stirring with a spatula until consistent then add 1 tsp of table salt 1 tsp of honey and 2 tbsp of extra-virgin olive oil.
Tuscan Chestnut Cake Castagnaccio Is A An Italian Fall Tradition Recipe Recipes Sweet Recipes Savoury Baking
If you havent tried it before Castagnaccio or Tuscan chestnut cake sounds pretty strange.
Tuscan chestnut cake recipe. The mixture should be a little wetter than pancake batter. Use a whisk to combine creating a smooth mixture adding additional water as needed. Add the extra virgin olive oil and stir with a fork until a smooth batter forms.
To the bowl add the cold water and mix using a whisk removing all the lumps. Looking for a dessert that hits the spot without making. London Mums globetrotter reporter Rita Kobrak has sent us this lovely recipe for Tuscan Chestnut cake which is called Castagnaccio.
In a large bowl sift the chestnut flour. 2 Soak raisins in one dish of lukewarm water and rosemary in another. Preheat the oven to 375 degrees.
Chestnut flour and water. Whisk in 2 tablespoons of the olive oil salt and raisins. 300 g 105 oz of chestnut flour 380 g 135 oz of cold water 2 tablespoons of sugar optional.
Bake in the upper part of the oven for 40 minutes. Drizzle a further tablespoon of olive oil over the cake. No eggs no butter and no yeast.
Sprinkle with the remaining pine nuts and raisins the surface and add the rosemary needles. Its a traditionl Tuscan cake which is made every autumn in my house when we find good chestnut four. In this video Ive made a wonderful cake.
Spray pie pan with non-stick baking spray. After that grease a 9 -inch baking tin with 1 tbsp of olive oil or line with parchment paper. 3 Sift the chestnut flour into a mixing bowl.
The main ingredients of this chestnut cake recipe are water and chestnut flour. Soak the raisins in about 1 cup of cold water for about 10 minutes set aside. Mix well with a wooden spoon.
Add the pine nuts and walnuts and mix well until they are incorporated. Come to think of it Tuscan Chestnut Cake is indeed a very healthy treat. I know it sounds like a savory dish but youll be surprised by its sweetness.
Its rural origins date back in. The Spruce Eats Diana Chistruga. Grease a large shallow baking tin with half a tablespoon of olive oil.
Chestnut flour raisins and nuts mix them all together and out comes a deliciously nutty authentic Italian dessert. Place the raisins in a ramekin of water to soften for 20 minutes. Pour the batter in.
It must be a. Oil a pan large enough so that the poured batter is 1cm thick 04 inches about 20 cm of diameter between 7 8 inches. CHESTNUT FLOUR BATTER Sift the chestnuts flour and pour into a bowl.
Gradually whisk in 2 cups of warm water to form a thick smooth batter. With one tablespoon olive oil. Transfer to a greased round cake pan.
Although every region in Italy has their own way of making Castagnaccio I am basing this recipe on the Tuscan chestnut cake that I have tried. Only extra virgin olive oil and a little water. Preheat the oven to 375 degrees F.
Its very seasonal and tasty. Add the sugar orange zest and pinch of salt. Castagnaccio Tuscan Chestnut Cake is a typical Tuscan recipe based on chestnut flour.
Castagnaccio recipe a typical Tuscan dessert made with chestnut flour and enriched with raisins pine nuts walnuts and rosemary. In a large mixing bowl sift the chestnut flour. Jump to Recipe Print Recipe Castagnaccio is a traditional Tuscan cake born as a poor peasant dish thanks to its cheap main ingredients.
Drizzle with extra virgin olive oil and bake for about 35 minutes until the chestnut cake is firm and covered with wrinkles crisp on the outside and soft inside. In a large bowl combine the chestnut flour 4 tablespoons of the olive oil candied orange salt raisins and 2 cups of the water. It is super simplistic in its ingredients just chestnut flour rosemary olive oil nuts and raisins and the original recipe doesnt use any sweetener other than the natural sweetness from the raisins and chestnut flour itself.
Pour in the batter it should be around 1cm deep and sprinkle with the remaining nuts and all of the fresh rosemary. Preheat oven to 350F and grease a 9 pie pan. You want the needles to be visible.
You can eat it warm or cold. Throw the rosemary needles on top of the batter. It has a strong flavor thanks to the strength of chestnuts and the presence of rosemary even if attenuated by the sweetness of.
Place the chestnut flour in a large bowl. To give it more flavor its then enriched with raisins pine nuts olive oil and rosemary. Ingredients Doses for 30 x 20 centimetre 12 x 8 inch baking pan.
Pour into the prepared tin and sprinkle the pine nuts on top. It is a typical dish of the autumn in Tuscany. The Castagnaccio is a simple and delicious dessert of the Tuscan tradition.
The Spruce Eats Diana Chistruga.
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