Chestnut cake
( Castagnaccio)

Castagnaccio recipe

Preparation

• - Soak raisins in warm water.
• - Sift flour with sugar and a pinch of salt in a bowl.
• - Begin adding milk, water and 2 teaspoons olive oil slowly, stirring continuosly.
• - If necessary, help you with a whisk to avoid any lump.
  Your mixture must be fairly smooth and homogeneous.
• - At this point squeeze raisins and break walnuts into pieces.
• - Add raisins, walnuts and pine nuts to the mixture.
  Stir well.
• - Preheat the oven to 200°C (400°F).
• - Grease a large baking pan (remember castagnaccio isn't a high cake!)
  Pour in your mixture.
• - Spoon the remaining olive oil on the top and add, if liked, some unsalted butter.

Cooking

• - Bake until your cake is well dried, 50 to 60 minutes.

Just before serving

• - Let your chestnut cake cool very well before serving.

Note

Tips

• - Preserve your cake for 2 to 3 days at room temperature.

Menu planning

• - Italian castagnaccio is a very particular cake. Not everyone like chestnut flour and so my tip is to prepare an alternative cake too if you are guests whose tastes are unknown.
• - It is a delicious cake to complete a fall or winter dinner menu according to my taste. The best choice for dinner recipes based on meat, game, mushrooms and other seasonal similar vegetables.

Useful links for this recipe

• - Do you prefer low-calorie-and-fat castagnaccio recipe?

Healthy eating

• - The chestnut has all the benefits of nuts, but like all the desserts you should not eat a lot.
  Think that a portion corresponds to about half the calories of a meal ... ;)

Loretta

What's the right wine for " Chestnut cake "?

I always suggest and pair Vin Santo.