Oh boy what a beautiful cake! With the dried fruit it’s perfectly sweet enough. Nutritionally speaking, chestnut flour is actually rich in protein, fiber and vitamins – all ideal … The batter should … They make me so happy! But now it’s been a whole year. According to Great Italian Chefs, “Castagnaccio is probably the most representative recipe that is made with chestnut flour in Tuscany. Chestnut Flour . Chestnut flour? Deselect All. 14 ounces/400 g chestnut flour. Pour the batter into the prepared pan, sprinkle the nuts/fruits on top and bake for 35 minutes, or until the cake begins to puff slightly and the middle is set. And then again! Well, I like my sweets sweet and I never say no to chocolate, so the Pugliese version was more appealing to me. I found a pack of chestnut flour and since I also had some pinenuts and raisins at hand, why not make some castagnaccio, a traditional Tuscan flat cake… An Italian autumnal classic, the Castagnaccio is a gluten-free cake made of chestnut flour, olive oil, dried fruits and nuts. 2 tablespoons/30 ml sugar. Soak the raisins in warm water. In its simplest version, it is enough to stir a handful of chestnut flour with water, olive oil and rosemary and bake it into a … 2.700.000 euro Beautiful photos! I have never cooked with chestnut flour before. Slowly pour the liquids into the dry ingredients, whisking very well to avoid lumps. I’d love a slice right now! https://jamiesfeast.com/simple-chestnut-chocolate-cake-recipess-r Leave the cake in the tin& pirece holes evenly all over the cake … YUM! Dust lightly with confectioner's sugar and cocoa powder and serve with some warm honey. Gently pour the cake mix into the tin. Perhaps the most famous chestnut flour recipe still in use is castagnaccio, or a simple chestnut cake made from chestnut flour, water and olive oil. In fact the resultant mixture was runny as water and even after an exension of ten minutes to the baking time the outside edges were almost runny. All delicious, especially with chocolate ice cream! Just made this cake! More », This post may contain affiliate links. Right there, at the touch of a button! Whisk in 2 tablespoons … This cake looks so pretty, I may have to try it. And while you’re there, I’d strongly advise you to stock up on all your favorite nuts, because they have everything you could ever dream of, plus more. Okay… okay… I guess you guys got my point: I FREAKIN’ LOVE NUTS.COM! Thank you! I like how you described the castagnaccio pugliese, but the only inconvenient is that in Europe we give the quantities in grams, not cups. 2 cups/1/2 l water. In the oven right now. This cake looks amazing and we just bought an espresso machine…so yes, this cake and espresso are going to happen here very soon! ❤️❤️❤️. My parents were over for dinner, and my kids aren’t gf/df/ef but they loved it too. But in the past, it was used much more often as an alternative to wheat flour . I must look for this. Place the chestnut flour in a large bowl. And then there’s the fun colorful packaging… ? The trip you mentioned to Italy should have been so awesome. Add the sugar, baking powder, baking soda, and salt and whisk to combine. Thanks for sharing this lovely recipe-indeed a great coffee cake. Sprinkled cubes of fresh pear soaked in grapefruit liqueur on top. Simply fantastic. Mar 2, 2013 - Cooking Channel serves up this Castagnaccio: Chestnut Flour Cake recipe from David Rocco plus many other recipes at CookingChannelTV.com For the topping, I covered the cooled cake in a cranberry Marmelade and a layer of whipped cream on top. 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. The word Castagnaccio comes from the Italian castagna (chestnut) and indicates a cake traditionally baked in Tuscany during Autumn. Italian chestnut flour. I have made it twice using this recipe. Save my name, email, and website in this browser for the next time I comment. Place the chestnut flour in a large bowl and gradually temper it with 3 cups water and 3 tablespoons oil. But although I would love to tell you the trip was a dream come true, it just wouldn’t be true. I'm hankering for some cake! Your email address will not be published. Clean ingredients. C.F E P.IVA reg.imprese trib. Well, I did bake it and the result was not very impressive. Pinch salt. That cake looks so pretty. So strange this american style of describibg quantities of ingredients for cooking!!! We started in Milan, where my cousin lives, made our way down “the boot” by car and then back up to Venice and Milan again before flying back to NYC. Each world has more than 20 groups with 5 puzzles each. Image of freshness, rosemary, flour - 35847175 Beat a little of the egg whites into the chestnut mixture, until evenly blended, then fold in the remainder. I made this cake today and it was delicious! I’ve never tried chestnut flour but this makes for a perfect holiday dessert. Bake at 350°F for about 35 minutes or until the top turns a nice brown without drying out too much. Here are all the Italian chestnut flour answers. I suspect that there is a mistake in the measurements. It is not too sweet and tastes quite strong! 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! Do not skip this step! In a medium bowl, whisk together the buttermilk, oil, eggs, egg yolk, and vanilla. I must be honest though we love chestnuts and get them often I have never seen chestnut flour ever. Remove from the oven and serve lukewarm. Served with a cup of espresso (or wine) and a drizzle of honey, it is the perfect treat on a cold afternoon. No bake chestnut cake - is light but still super indulgent cake. Remove from the oven and cool completely before removing from pan. My journey lasted a month and started in Tuscany, with a food photography workshop. Although i do believe that if everything were correct the cake could be very good. I used more cranberries and added pecans instead of walnuts. In a large mixing bowl, sift the chestnut flour. Reserve some of the nuts and fruits to sprinkle on top of cake. I.V. This cheap southern French street food is also delicious with the addition of almost any herb or spice. Read our, Castagnaccio Pugliese (Chestnut Flour Cake). I’ve never used chestnut flour, but it sounds delicious! Find the complete list of ingredients and their quantities below the post, in the recipe card! Hi, That is a great gluten free option. Preheat oven to 350F degrees. The cake was moist and delicious. Oil a baking pan (10 inches in diameter), pour the mixture into it and scatter a handful of pine nuts over the surface, then the raisins, crushed rosemary and finally a drizzle of oil. Fold in the sifted flour. Thank you so much for this delightful recipe! One thing that might prevent you from making Castagnaccio is finding chestnut flour. It is a thin and crisp chestnut cake, an old sweet treat that tells of a time when poverty and hardship were resolved by housewives’ ingenuity. I think I was subconsciously missing Italy these past few days, because I’ve been craving all things Italian. I have an orange marmalade that I think will work wonderfully well as a drizzle on top. Cook for 1 1/4 hours or until cooked. posted by Olivia Mesquita on And now that I’m the happiest I’ve ever been, it is time to revisit some of the dishes I experienced during my stay as I don’t want their memories to be tinted with sadness. It’s simple, the way cakes were simple long ago. I’ll have to try it out soon! Whisk the egg whites until stiff. Despite the warm chocolate-y color, the cake is not what you’d expect from a chocolate cake. The batter should be smooth and a bit liquidy. October 2, 2017 (updated July 12, 2019), Your email address will not be published. Even though you can find Castagnaccio all over Italy, it originated in Tuscany where it would usually appear in the Fall, sold on street corners from wide copper pans or at chestnut harvest festivals in small Italian villages. Chestnut flour has a history. 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! And while I sit here, writing this post, my baby girl screams her lungs out because she wants to be held! I’m not a fan of raisins so I used currants and dried apricots the first time. Funny how life turns around, isn’t it? Drain rosemary leaves and raisins, then pat dry. Once you understand the flavor, you will be hooked just like the Tuscans are. https://food52.com/recipes/7470-castagnaccio-italian-chestnut-cake That’s unique! And thanks to them, I got to make this beautiful rustic cake without leaving my house for ingredients. Italy is my bucket list and hope I get to visit them place sometime soon. I have never baked with chestnut flour before. Thanks so much for providing a version with chocolate and sugar. Soak the raisins in warm water. https://www.italianfoodforever.com/2009/10/castagnaccio-tuscan-chestnut-cake Posted by krist on 5 July 2017, 8:24 am. 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. Now, if you’ve never had Castagnaccio, you must be warned that it can be an acquired taste, especially for Americans. This sounds and looks like it would be a great treat. Apart from chestnut flour, you would need pine nuts, raisins, rosemary leaves, a little sugar, olive oil, pinch of salt and few walnuts. I’m living in Spain and just bought 1kg of chestnut flour at an organic food fair. Milano n. 00834980153 società con socio unico, player/empty/article&npa=1||player/&npa=1, How to Make Lasagna: the 10 Most Common Mistakes. Oh I want to travel and eat my way through Italy so bad! Different varieties of chestnuts grow throughout the temperate zone, and many cultures have made use of the nut as a food source. So when Nuts.com sent me a box full of goodies, challenging me to create a dish from at least a few items from the box, and I saw that there were chestnut flour, olive oil, cocoa powder and dried cranberries, I knew I had to make a version of the Castagnaccio I had in Tuscany! So I had to substitute almond milk and flax eggs, and it turned out great! Mix with a whisk until it forms a smooth and fairly thin batter, then add the raisins, the pine nuts and a pinch of salt. And this recipe looks amazing. Reserve. Simple to prepare and both gluten-free and sugar-free, this cake’s earthy flavour and smooth, silky texture will sweeten any rainy afternoon. In a separate bowl, whisk together the olive oil, honey, eggs and milk. I’ve just bought 500gr chestnut flour and searched for a recipe. It is a very simple cake, made with local seasonal ingredients and best served in slices due to its richness. I’m Olivia Mesquita and my mission is to help home cooks feel confident and explore different cuisines in their kitchens. Of curse, you also need water to mix the batter. Oh, I just can’t with the packaging. This is so seasonal … I’m awfully tempted to pour a cup of coffee and bake up a cake tonight! To make the cake: Sift the cake flour and cocoa powder into a large bowl. Prepare a 9-inch cake pan by lightly brushing it with olive oil. But I urge you to give it a try. Like another commenter I used pecans only, no dried fruit, substituted brown sugar, and used orange-infused olive oil. I just need to get the chestnut flour :). 1/2 cup/125 ml raisins Are you looking for never-ending fun in this exciting logic-brain app? Photo about Typical of traditional Tuscan Italian cake made with chestnut flour. The second time I omitted the fruit altogether and used chopped almonds and grated dried ginger. This is a beautiful cake. Coming soon to Los Angeles, San Francisco, Miami…, Authentic Italian Cooking since the 1920s, © Edizioni Condé Nast s.p.a. - Piazza Cadorna 5 - 20123 Milano cap.soc. Food was amazing, the scenery was something out of a Renaissance piece and the company was the best I could have ever wished for! Place the chestnut flour in a large bowl and gradually temper it with 3 cups water and 3 tablespoons oil. Add half of the raisins, walnuts, and pine nuts to the … From there, I met my parents – who flew from Brazil to explore Italy with me – and we visited quite a few cities, like Milan, Rome, the Vatican, Sutri, Florence, Siena, Parma, Assisi, Venice, Verona and the Amalfi Coast. CodyCross is an addictive game developed by Fanatee. I love that it’s not overly sweet. The cake is traditionally not sweet, a bit heavy and very earthy, thanks to the chestnut flour. Slowly pour the liquids into the dry ingredients, whisking very well to avoid lumps. I’ve made this twice in one week. 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. I still added the dried fruit and nuts, which are part of the Tuscan Castagnaccio, so I guess my version is more of a hybrid! One year ago I was living one of the most amazing experiences of my life, in Italy! In a large bowl, swift together the flour, sugar, baking powder, cocoa powder and salt. Image of brown, ingredient, healthy - 35848925 How much chestnut flour enters within a cup? Gradually whisk in 2 cups of warm water to form a thick, smooth batter. 4 tablespoons/60 ml extra-virgin olive oil. Required fields are marked *. I’m gluten and dairy intolerant as well as have an egg allergy. I would love to have a slice right now with a cup of coffee. I had just gone through a miscarriage and my heart was shattered into a million tiny pieces, which definitely got in the way of the perfect Italian experience. Photo about Typical of traditional Tuscan Italian cake made with chestnut flour. Here you will find easy, (sometimes) exotic recipes that will bring excitement to your table! 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). Add the remaining to the batter, mixing until evenly distributed. Preheat the oven to 375 degrees F. Place the raisins in a ramekin of water to soften for 20 minutes. In North America, Native Americans made flour from the dried nuts and ate the whole nuts as vegetables. Mix with a whisk until it forms a smooth and fairly thin batter, then add the raisins, the pine nuts and a pinch of salt. ?? 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