Castagnaccio alla Toscana (Tuscan Chestnut Cake)
Category: Desserts
Servings: 8
Prep Time: 15 minutes
Cooking Time: 40-45 minutes
Total Time: 1 hour
Ingredients
| Ingredient | Quantity |
|---|---|
| Chestnut flour | 500g |
| Water | 650g |
| Pine nuts | 100g |
| Fresh rosemary sprigs | 1 sprig |
| Raisins | 80g |
| Walnuts (shelled) | 100g |
| Extra virgin olive oil | 40g |
| Fine salt | 5g |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Protein | 5g |
| Fat | 16g |
| Carbohydrates | 31g |
| Fiber | 4g |
| Sugars | 16g |
| Sodium | 40mg |
Instructions
Step 1: Soaking the Raisins
Start by washing the raisins under cold running water to ensure they are clean. Then, place them in a small bowl and cover them with cold water. Let them soak for about 10 minutes to allow them to plump up and rehydrate. This step is crucial for enhancing the texture and flavor of the raisins.
Step 2: Preparing the Walnuts
While the raisins are soaking, take the shelled walnuts and chop them coarsely with a knife. The goal is to leave some larger pieces to add a bit of texture to the cake. Set the chopped walnuts aside for later use.
Step 3: Preparing the Chestnut Flour Mixture
In a large mixing bowl, sift the chestnut flour to remove any lumps, ensuring a smooth batter. As you sift the flour, reserve a small amount to sprinkle over the surface of the cake later on. This will give your Castagnaccio a light, golden finish once baked.
Add the water gradually to the sifted chestnut flour, stirring continuously to avoid any lumps. Once you have a smooth, thick batter, add the salt and mix until fully incorporated.
Step 4: Draining and Adding the Raisins
After 10 minutes, drain the raisins and squeeze out any excess water. Gently pat them dry with a kitchen towel to avoid introducing too much moisture into the batter. Add the raisins into the chestnut flour mixture, but save a small handful for topping the cake later. Stir the mixture thoroughly to ensure that the raisins are evenly distributed throughout the batter.
Step 5: Oiling the Baking Pan
Take a 32 cm (12.5 inches) round baking pan with a low edge and drizzle it with the extra virgin olive oil. Make sure the bottom and sides of the pan are evenly coated with oil to prevent the Castagnaccio from sticking during baking.
Step 6: Assembling the Cake
Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure it’s level. Now, it’s time to add the finishing touches. Sprinkle the surface of the cake with the reserved raisins, the coarsely chopped walnuts, and the pine nuts. Distribute them evenly to ensure every bite of the Castagnaccio is filled with a variety of textures and flavors.
Step 7: Adding the Rosemary and Olive Oil
Take the fresh rosemary sprig and strip the needles from the stem. Scatter these rosemary needles over the top of the cake, ensuring they are evenly distributed. Drizzle the remaining extra virgin olive oil over the top, allowing it to soak into the batter and add a rich, fruity flavor to the cake.
Step 8: Baking the Castagnaccio
Preheat the oven to 180°C (350°F) and place the cake pan on the middle rack of the oven. Bake the Castagnaccio for 40-45 minutes, or until the surface is golden brown and a toothpick inserted into the center comes out clean. The cake should have a slightly firm texture on the outside, while remaining moist and tender inside.
Step 9: Cooling and Serving
Once baked, remove the Castagnaccio from the oven and let it cool for about 10 minutes in the pan. Afterward, transfer it to a wire rack to cool completely. The cake is typically served at room temperature, but you can enjoy it slightly warm as well.
Step 10: Enjoying the Castagnaccio
Castagnaccio alla Toscana is best served as a rustic dessert or snack. It pairs wonderfully with a cup of espresso or a glass of sweet vin santo. The earthy flavor of the chestnut flour, combined with the nuttiness of the walnuts and pine nuts, and the sweetness of the raisins, makes this cake a true Tuscan delicacy. It is a simple yet satisfying treat that embodies the heart of Italian home cooking.
Tips and Variations
- Chestnut Flour: If you’re unable to find chestnut flour, you can substitute it with almond flour, though it will slightly alter the flavor and texture.
- Additional Toppings: For an added touch of sweetness, drizzle some honey or a dusting of powdered sugar over the cooled cake before serving.
- Storage: Store any leftover Castagnaccio in an airtight container at room temperature for up to 3 days. This cake can also be frozen for up to 2 months. Just be sure to wrap it tightly to preserve its flavor and moisture.
This traditional Tuscan dessert brings together simple ingredients in a harmonious blend, creating a cake that is both rich and light, with a distinct chestnut flavor. It is the perfect dish for cozy afternoons or festive occasions where the rustic charm of Tuscany is desired. Whether you are preparing this dessert for a family gathering or a special event, Castagnaccio alla Toscana is sure to impress with its delightful taste and beautiful presentation.
