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 Castagnaccio | Status Approved | | Name |  Castagnaccio | | Category | Desserts, Vegetarian & Special Diets, Holidays, Cakes & Pastries, European, Italian | | Serves/Yields | 6 | | Difficulty | Easy | | Prep. Time | 20 min | | Cook Time | 1 hour | | Introduction | | This is an ancient dessert / cake from the traditional Tuscan cuisine .You can find some variations in other italian regions, while in some other the chestnut flour is pratically unknown. It has been a poor man's Christmas cake for centuries. It can be also a nice dessert for vegetarians: just substitute the butter with oil or margarine to grease the cake pan. | | Ingredients | | 1/2 pound chestnut flour (must be freah and top quality)
2 tablespoons chopped walnuts
2 tablespoons pine_nuts
3 tablespoons raisins
3 tablespoons granulated_sugar
4 tablespoons olive_oil
4 cups cold water
1 tablespoon butter
Pinch of sea_salt | | Directions | | Step: 1 | Preheat oven at 350°/375° Soak the raisins in warm water for at least 15 minutes, rinse and pat dry. In a large bowl, place the chestnut flour, the raisins, walnuts, pine nuts pinch of salt and the sugar. Add water and mix well untill a dense batter forms. Butter a 10 / 12" cake pan and pour in the batter. The thickness should be less than one inch. Brush the top with extra virgin olive oil and cook in the oven for about one hour. Some people also add some rosemary leaves or wild fennel seeds on top. Castagnaccio is usually served cold accompained with a glass of Vin Santo Toscano or marsala wine. It can also be served with whipped cream. |
Time submitted: Friday, December 02. 2005 at 13:30:13 Contributed By: guido
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