Best 2 Castagnaccio Chestnut Flour Cake Recipes
Castagnaccio, also known as chestnut flour cake, is a traditional Italian cake with origins dating back to ancient times. This rustic cake is a testament to the culinary heritage of Italy and the versatility of chestnut flour, made from dried and ground chestnuts. Its flavors evoke the essence of autumn, with the rich, nutty aroma of chestnuts and a subtle hint of sweetness. Whether you're a seasoned baker looking for a new culinary adventure or a home cook seeking comfort in a classic recipe, castagnaccio is sure to captivate your taste buds and transport you to the heart of Italy's culinary legacy.
Let's cook with our recipes!
CHESTNUT FLOUR CAKE: CASTAGNACCIO
Provided by Food Network
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Place the raisins in a ramekin of water to soften for 20 minutes.
- In a large mixing bowl, sift the chestnut flour. Add the sugar, orange zest, and pinch of salt, mix well and then gently start adding the water to the mix.
- Using an electric hand mixer, beat the mixture well making sure to eliminate any lumps, then add 2 tablespoons olive oil, and half of the raisins and mix again.
- Lightly oil an 11-inch pie plate with 2-inch sides with olive oil and pour in the batter it should be no more than 1/3-inch thick. Sprinkle the cake with rosemary leaves, the remaining softened raisins, walnuts, and pine nuts. Sprinkle with 1 tablespoon olive oil and bake for about 40 minutes.
CASTAGNACCIO: CHESTNUT FLOUR CAKE
Steps:
- Preheat the oven to 400 degrees F. In a mixing bowl combine the flour, sugar, salt, and water. Whisk the batter well until the batter is silky smooth in consistency. Add the olive oil to a nonstick pie pan and heat in the oven for 5 minutes. Once the oil and pie pan are hot, add the batter. Smooth out the batter evenly. Sprinkle the raisins, pine nuts, rosemary and orange zest on top. Bake the cake for 10 to 15 minutes, or until the top is golden.
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1. Correct type of chestnut: Using the perfect type of chestnut is important. In order to make Castagniccio, a certain kind with high starch content and low tannin is necessary. 2. Chestnut preparation: Before using the chestnuts, peel and boil them until softened. Be careful not to overcook them as this might result in a mousse-like mixture. Make certain to peel the chestnuts before boiling. 3. Proportional measurements: Precise measurements are key to achieving the right texture. This recipe requires 1 cup of chestnuts to 2.25-2.5 cup water. Keep this ratio in mind. 4. Gradual addition of chestnut: Don't add all the chestnut mixture at once. Pour some of it into the boiling water first, stirring it with a wooden spoon. This prevents lumps from appearing. 5. Cooking time: Castagniccio requires at least 35 minutes of cooking on low heat. Stirring is important to achieve even cooking without sticking. The mixture will eventually thicken as it cooks. 6. Baking: When the mixture obtains the right texture, spread it out evenly in a round tin, creating a small layer. Bake it in an electric fan-assisted or convection-style stove for about 30 minutes. 7. Texture: The desired texture of a well-cooked Castagniccio is between cake and bread. The top should resemble a cake and the inside, a bread-like texture. Conclusion:
Castagniccio is a simple yet delicious cake that celebrates the flavors of chestnut. It has a combination of cake and bread and can be enjoyed as a sweet treat or a part of a meal. With these tips, you can make a perfect Castagniccio at home. Be sure to use the correct chestnut, prepare them properly, and cook them with attention. You won't be let down by this Tuscan delicacy.
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