Castagnaccio (Italian Chestnut Cake from Tuscany)

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* Exported from MasterCook *

 

Italian Chestnut Cake (CASTAGNACCIO)

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Baked Goods

 

Amount Measure Ingredient -- Preparation Method

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1 lb. chestnut flour

4 Tbs. sugar

1 pinch salt

3 Tbs. olive oil

1 Tbs. grated orange zest

4 Tbs. soaked squeezed raisins

2 Tbs. pine nuts

2 Tbs. coarsely chopped walnuts

milk -- as needed

 

 

Sift the chestnut flour, add the sugar and a pinch of salt.

Add 2 pints cold water in a thin stream beating constantly with a whisk so

that lumps do not form.

Add 3 Tbs. oil, orange peel, raisins, pine nuts and walnuts.

Add warm milk little by little until you achieve a stiff consistency.

Pour the batter into a greased pan large enough so that the mixture is

1/2 " thick. Dribble on some oil.

Bake in a preheated 400° F. Oven for an hour. Serve warm or cold.

It can also be served with whipped cream.

VARIATION: Fennel seeds can be used in place of walnuts

 

Source: The Basics of Italian Cuisine

 

 

Cuisine:

" Itallian "

Yield:

" 1 cake "

 

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Per Serving (excluding unknown items): 648 Calories; 49g Fat (66.2%

calories from fat); 4g Protein; 52g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 134mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 9

1/2 Fat; 3 1/2 Other Carbohydrates.

 

NOTES : Castagnaccio is a medieval recipe from Tuscany. Traditionally made

during the winter months, every city had its own recipe.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

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* Exported from MasterCook *

 

Tuscan Dream Chestnut Cake (Castignaccio)

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Baked Goods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Raisins

3 cups Chestnut flour

2 1/2 cups Water

6 tablespoons Extra Virgin Olive Oil

1/4 cup Pine Nuts

Rosemary

Salt

 

Soak the raisins in warm water for 20 minutes.

 

In a bowl, mix the flour, water, 2 tablespoons of olive oil and enough

salt to balance the sweet flavor of the chestnut flour. It will form a

creamy dough. Add 3 tablespoons pine nuts as well as the rosemary.

 

Preheat oven to 450 F (230 C). Pour the remaining oil into a 11 in (27 cm)

tart pan (do not use a pan with removable bottom) and add the dough. Do

not pour off excess oil.

 

Drain the raisins. Sprinkle the dough with the raisins and the remaining

pine nuts. Bake for 20 minutes or until the surface of the castagnaccio

begins to crack. Remove the castagnaccio from the pan and serve warm.

 

Cuisine:

" Itallian "

Source:

" TuscanDream.com "

Yield:

" 1 cake "

 

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Per Serving (excluding unknown items): 1019 Calories; 98g Fat (83.8%

calories from fat); 9g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol; 23mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2

Fruit; 19 Fat.

 

NOTES : This is an ancient and very popular cake recipe. Castagnaccio is

often sold in the streets of Florence during autumn and early

winter. It is best when freshly made, and should be served warm.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

 

 

 

 

 

 

 

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