The Castagnaccio is a typical chestnut flour cake of the Apennines of Piedmont, Liguria, Tuscany, Emilia Romagna. It is a typical autumn dish that is featuring a dough made with chestnut flour, water, olive oil, pine nuts and raisins. Local variations include the addition of other ingredients such as rosemary, orange peels, fennel seeds, dried fruit, and cocoa. The ideal accompaniment for this chestnut cake are chestnut ricotta or chestnut honey, the new wine, or sweet wines such as vin santo.
- 400 grams chestnut flour
- 50 grams granulated sugar
- 60 grams cocoa (bittersweet, powdered)
- 30 grams dark chocolate chips
- pine nuts
- 1 ounce marsala wine
- 150 milliliters warm water
- 150 milliliters milk
- 2 tablespoons extra-virgin olive oil
- Soak a handful of raisins in warm water for approximately 10 minutes
- Place the flour and the cocoa in a large bowl, add the sugar and stir with a whisk to combine.
- Gradually add the water and the milk, stirring to eliminate any lumps.
- When the mixture is creamy, add the Marsala wine, a pinch of salt, a generous handful of pine nuts, and most of the drained raisins.
- Grease a large baking sheet, measuring 22 x 30 centimeters, with the oil and add the mixture.
- Sprinkle with the chocolate chips, the remaining raisins, a few pine nuts and some rosemary.
- Bake at 200C for approximately 35 to 40 minutes, until the surface begins to crack.
- Remove the cake from the oven and cool.
PER SERVING *
|Calories290Calories from Fat150|
|% DAILY VALUE*|
|Calories from Fat150|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.