Image of freshness, rosemary, flour - 35847175 Beautiful photos! This cake looks so pretty, I may have to try it. Funny how life turns around, isn’t it? 2 tablespoons cocoa powder, plus more for dusting, 1/2 cup extra virgin olive oil, plus more for brushing, 2 tablespoons honey, plus more for serving, 1/2 cups dried cranberries, plumped in 1/4 cup warm water (or wine - preferably Vin Santo). Slowly pour the liquids into the dry ingredients, whisking very well to avoid lumps. Save my name, email, and website in this browser for the next time I comment. And this recipe looks amazing. Whisk in 2 tablespoons … Thank you so much for this delightful recipe! I’m gluten and dairy intolerant as well as have an egg allergy. Place the chestnut flour in a large bowl and gradually temper it with 3 cups water and 3 tablespoons oil. For two pancakes, sift 100g of gram flour (chickpea flour), and stir in cold water until the batter is the consistency of single cream, season, fry in a hot oiled pan and tuck in. This sounds and looks like it would be a great treat. They make me so happy! The batter should be smooth and a bit liquidy. According to Great Italian Chefs, “Castagnaccio is probably the most representative recipe that is made with chestnut flour in Tuscany. Fold in the sifted flour. This is so seasonal … I’m awfully tempted to pour a cup of coffee and bake up a cake tonight! Of curse, you also need water to mix the batter. Oh boy what a beautiful cake! Well, I did bake it and the result was not very impressive. Bake at 350°F for about 35 minutes or until the top turns a nice brown without drying out too much. For the topping, I covered the cooled cake in a cranberry Marmelade and a layer of whipped cream on top. Like another commenter I used pecans only, no dried fruit, substituted brown sugar, and used orange-infused olive oil. Food was amazing, the scenery was something out of a Renaissance piece and the company was the best I could have ever wished for! My journey lasted a month and started in Tuscany, with a food photography workshop. I used more cranberries and added pecans instead of walnuts. https://food52.com/recipes/7470-castagnaccio-italian-chestnut-cake This is a beautiful cake. Tuscans are known for not having a sweet tooth, so it’s no surprise that their version takes no sugar at all, getting the sweetness from the dried fruit, and also doesn’t call for cocoa powder. Chestnut flour has a history. I’ve never used chestnut flour, but it sounds delicious! I have never cooked with chestnut flour before. I love that it’s not overly sweet. Required fields are marked *. They are also a family owned company run by some really nice people, and if you’re anything like me, you’ll agree that those are the type of companies that deserve your money. I’d love a slice right now! Although i do believe that if everything were correct the cake could be very good. I have made it twice using this recipe. Preheat oven to 350F degrees. 4 tablespoons/60 ml extra-virgin olive oil. One year ago I was living one of the most amazing experiences of my life, in Italy! In North America, Native Americans made flour from the dried nuts and ate the whole nuts as vegetables. No bake chestnut cake - is light but still super indulgent cake. Oh I want to travel and eat my way through Italy so bad! The Spruce Eats / Diana Chistruga. I must be honest though we love chestnuts and get them often I have never seen chestnut flour ever. This cake looks amazing and we just bought an espresso machine…so yes, this cake and espresso are going to happen here very soon! We shall wait and see, I’ve had chestnut flour sitting in my freezer for too long-so was very happy to find this recipe! Now, if you’ve never had Castagnaccio, you must be warned that it can be an acquired taste, especially for Americans. This cheap southern French street food is also delicious with the addition of almost any herb or spice. So strange this american style of describibg quantities of ingredients for cooking!!! YUM! The word Castagnaccio comes from the Italian castagna (chestnut) and indicates a cake traditionally baked in Tuscany during Autumn. Place the chestnut flour in a large bowl. Here are all the Italian chestnut flour answers. Remove from the oven and cool completely before removing from pan. Italian chestnut flour. The cake is traditionally not sweet, a bit heavy and very earthy, thanks to the chestnut flour. Remove from the oven and serve lukewarm. I’m not a fan of raisins so I used currants and dried apricots the first time. And thanks to them, I got to make this beautiful rustic cake without leaving my house for ingredients. Cook for 1 1/4 hours or until cooked. Preheat the oven to 375 degrees F. Place the raisins in a ramekin of water to soften for 20 minutes. I made this cake today and it was delicious! Well, save yourself the trouble and go straight to Nuts.com, where you will find not only the chestnut flour but most of the other ingredients that you need to make this cake! October 2, 2017 (updated July 12, 2019), Your email address will not be published. Once you understand the flavor, you will be hooked just like the Tuscans are. I’ve never tried chestnut flour but this makes for a perfect holiday dessert. Apart from chestnut flour, you would need pine nuts, raisins, rosemary leaves, a little sugar, olive oil, pinch of salt and few walnuts. Clean ingredients. 2 cups/1/2 l water. 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