Celebrating Autumn with Castagnaccio: A Tuscan Chestnut Cake
As the leaves change color and the air grows crisp, there’s nothing quite like bringing a bit of Tuscan warmth into your home with a traditional Italian dessert. Castagnaccio, a simple yet elegant chestnut cake, is deeply rooted in the rustic culinary traditions of Tuscany. This delightful treat is not only easy to make but is also incredibly satisfying with its unique combination of flavors and textures.
Ingredients:
- Chestnut Flour: 14 oz (400 g)
- Sugar: 2 tbsp (30 ml)
- Salt: A pinch
- Water: 2 cups (500 ml)
- Orange Zest: From 1 orange
- Extra-Virgin Olive Oil: 6 tbsp (90 ml)
- Raisins: 1/2 cup (110 ml)
- Pine Nuts: 1/2 cup (110 ml)
- Fresh Rosemary: 2 sprigs
Directions:
- Preheat Your Oven: Set your oven to 400°F (200°C), allowing it to heat up while you prepare the batter.
- Mix the Ingredients: In a large mixing bowl, whisk together the chestnut flour, sugar, and a pinch of salt. Gradually add the water while continuously stirring to ensure a smooth consistency, reminiscent of pancake batter. Stir in two-thirds of the orange zest to infuse the batter with a citrusy aroma.
- Prepare the Pan: Pour the olive oil into a round pizza pan and heat it in the preheated oven for about five minutes. This technique helps to achieve a beautifully crispy bottom layer for your cake.
- Assemble the Cake: Carefully remove the hot pan from the oven. Pour the batter evenly into the pan, allowing it to spread to the edges. Sprinkle the pine nuts, raisins, the remaining orange zest, and rosemary leaves over the top, distributing them evenly.
- Bake: Place the pan back in the oven and bake for approximately 20 minutes. The cake is ready when the top is golden brown and starts to pull away from the sides of the pan.
Quick Facts:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories per Serving: 290 kcal
- Servings: 8
Why Castagnaccio?
This cake is not just a dessert; it’s a celebration of seasonal ingredients and Italian culinary simplicity. Chestnut flour provides a naturally sweet and nutty flavor that pairs wonderfully with the pine nuts and raisins. The addition of fresh rosemary and orange zest brings a fresh, aromatic quality that makes this cake distinct.
Serving Suggestions:
Castagnaccio is traditionally served as is, but you can enhance its flavors by pairing it with a dollop of ricotta cheese or a drizzle of honey. For a truly Tuscan experience, enjoy it with a glass of Vin Santo or a hot cup of espresso.
Embrace the Season:
Whether you’re a lover of Italian cuisine or a baking enthusiast looking for something new to try this fall, Castagnaccio offers a perfect blend of simplicity and flavor. It’s not just a cake; it’s a slice of Tuscan tradition that you can enjoy in the comfort of your own home. Happy baking!
Castagnaccio
- Total Time: 30 minutes
- Yield: 8 1x
Description
Castagnaccio is a rustic Italian chestnut cake that hails from the regions of Tuscany and Liguria. This traditional dessert is naturally gluten-free, made with chestnut flour, raisins, pine nuts, and fresh rosemary. The unique combination of ingredients creates a rich, earthy flavor, complemented by the sweetness of the raisins and the aromatic hint of rosemary.
This simple yet elegant cake is perfect for those seeking a healthier dessert option. Its dense texture and delightful taste make it an excellent accompaniment to a cup of coffee or tea. Whether you’re enjoying it at home or sharing it with friends and family, Castagnaccio is sure to impress with its authentic Italian charm and wholesome goodness.
Ingredients
14 oz (400 g) chestnut flour
2 tbsp (30 ml) sugar
a pinch of salt
2 cups (1/2 L) water
zest of 1 orange
6 tbsp (90 ml) extra-virgin olive oil
1/2 cup (110 ml) raisins
1/2 cup (110 ml) pine nuts
2 sprigs of fresh rosemary
Instructions
Preheat your oven to 400°F (200°C).
Mix the chestnut flour, sugar, salt, water, and 2/3rds of the orange zest. Ensure the mixture is well combined and smooth, aiming for a pancake-like batter consistency.
Pour the olive oil into a round pizza pan and place it in the oven for five minutes to heat.
Once the oil and pan are extremely hot, carefully remove the pan from the oven and pour the batter into the center, allowing it to spread to the edges.
Sprinkle the pine nuts, raisins, rosemary, and the remaining orange zest on top.
Bake for about 20 minutes, or until the top is golden and the castagnaccio pulls away from the sides.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 290 kcal