Castagnaccio Recipe | Italian Chestnut Cake

This tremendous easy chestnut cake was historically made with chestnut flour and water—that is it! Whereas at this time it’s normal so as to add raisins, walnuts, and different extras, this scrumptious dessert stays utterly with out added sugar (and gluten-free!). The pure sweetness of the chestnut flour makes a lightweight, wholesome and really yummy deal with!

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Castagnaccio Recipe | Gluten-Free Italian Chestnut Cake

Watch the Pasta Grammar video the place we make this recipe right here:

Makes a 9-inch cake.

For this recipe, you have to:

  • 1/2 cup (80g) raisins

  • 2 1/2 cups (250g) chestnut flour

  • 1 1/3 cup (320ml) water

  • 1/2 cup (50g) chopped walnuts

  • 2 tbsp. (15g) pine nuts

  • 1/2 tsp. salt

  • Further virgin olive oil

  • Contemporary rosemary

Place the raisins in a small container and submerge them in heat water to soak for a minimum of half-hour. Drain the raisins and squeeze out the surplus liquid.

Preheat an oven to 395 levels F (200 C).

Sift the chestnut flour by way of a mesh sifter into a big mixing bowl. Regularly add the water whereas mixing with a whisk. When the entire water is integrated into a skinny batter, stir in half of the raisins, walnuts and pine nuts, together with 1/2 tsp. of salt.

Brush a 9-inch tart or pie tin with olive oil. Pour the batter into the dish. Gently drop the remaining raisins and nuts over the floor of the batter. Sprinkle some contemporary rosemary on high and drizzle the cake with olive oil.

Bake for 25 minutes. Let cool earlier than serving by itself or with some gelato or sweetened mascarpone. Buon appetito!