Castagnaccio Chestnut Flour Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHESTNUT FLOUR CAKE: CASTAGNACCIO



Chestnut Flour Cake: Castagnaccio image

Provided by Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

2 ounces raisins
16 ounces sweet chestnut flour
2 tablespoons sugar
Zest of 1/2 orange
Pinch salt
2 cups water
3 tablespoons olive oil, plus more for pan
1 fresh rosemary sprig, leaves picked
1 ounce chopped walnuts
1 ounce pine nuts

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the raisins in a ramekin of water to soften for 20 minutes.
  • In a large mixing bowl, sift the chestnut flour. Add the sugar, orange zest, and pinch of salt, mix well and then gently start adding the water to the mix.
  • Using an electric hand mixer, beat the mixture well making sure to eliminate any lumps, then add 2 tablespoons olive oil, and half of the raisins and mix again.
  • Lightly oil an 11-inch pie plate with 2-inch sides with olive oil and pour in the batter it should be no more than 1/3-inch thick. Sprinkle the cake with rosemary leaves, the remaining softened raisins, walnuts, and pine nuts. Sprinkle with 1 tablespoon olive oil and bake for about 40 minutes.

CASTAGNACCIO: CHESTNUT FLOUR CAKE



Castagnaccio: Chestnut Flour Cake image

Provided by Food Network

Categories     dessert

Time 25m

Yield 6 servings

Number Of Ingredients 9

14 ounces/400 g chestnut flour
2 tablespoons/30 ml sugar
Pinch salt
2 cups/1/2 l water
4 tablespoons/60 ml extra-virgin olive oil
1/2 cup/125 ml raisins
1/2 cup/125 ml pine nuts
Sprig fresh rosemary
Zest of 1 orange

Steps:

  • Preheat the oven to 400 degrees F. In a mixing bowl combine the flour, sugar, salt, and water. Whisk the batter well until the batter is silky smooth in consistency. Add the olive oil to a nonstick pie pan and heat in the oven for 5 minutes. Once the oil and pie pan are hot, add the batter. Smooth out the batter evenly. Sprinkle the raisins, pine nuts, rosemary and orange zest on top. Bake the cake for 10 to 15 minutes, or until the top is golden.

More about "castagnaccio chestnut flour cake recipes"

CASTAGNACCIO RECIPE - TUSCAN STYLE CHESTNUT FLOUR CAKE
castagnaccio-recipe-tuscan-style-chestnut-flour-cake image
2019-11-23 Sift the chestnuts flour and pour into a bowl. Add the water a little at a time, stirring with a spatula until consistent, then add 1 tsp of table salt, 1 …
From philosokitchen.com
4.8/5 (13)
Total Time 45 mins
Cuisine Italian
Calories 244 per serving
  • First of all soak the raisin in lukewarm water or sweet wine, then soak the rosemary leaves in another bowl filled with water.
  • Sift the chestnuts flour and pour into a bowl. Add the water a little at a time, stirring with a spatula until consistent, then add 1 tsp of table salt, 1 tsp of honey, and 2 tbsp of extra-virgin olive oil.


CASTAGNACCIO (CHESTNUT CAKE) RECIPE | EATINGWELL
2021-04-09 Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Sprinkle with breadcrumbs and tilt and turn to coat the pan. Shake out the excess. Place raisins in a …
From eatingwell.com
Category Healthy Italian Dessert Recipes
Calories 194 per serving
Total Time 1 hr 10 mins
  • Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Sprinkle with breadcrumbs and tilt and turn to coat the pan. Shake out the excess.
  • Meanwhile, sift chestnut flour and salt into a large bowl. Stir in the remaining 2 cups water and 1/4 cup oil. (The batter will be thick yet pourable, like melted peanut butter.) Drain the raisins and stir them into the batter, along with 2 tablespoons pine nuts. Scrape the batter into the prepared pan. Sprinkle with rosemary and the remaining 2 tablespoons pine nuts and gently press them into the batter. Drizzle with the remaining 2 teaspoons oil.
  • Bake the cake until it is firm and the surface is crackly, 35 to 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack until cool enough to slice. Serve warm or at room temperature.


CASTAGNACCIO RECIPE | BEST ITALIAN CHESTNUT FLOUR CAKE
2019-10-29 Step 2) – Add 2 tablespoons of extra virgin olive oil and the water. You have to pour the water a little at a time. Keep stirring with a hand whisk to avoid the formation of lumps. You will have a smooth but not excessively liquid batter. Step 3) – Now add 1 tablespoon of raisins, pine nuts and walnuts and then mix.
From recipesfromitaly.com
5/5 (19)
Total Time 55 mins
Category Desserts
Calories 265 per serving


10 BEST BAKING WITH CHESTNUT FLOUR RECIPES | YUMMLY
2022-05-03 Chestnut Spice Cake with Chocolate Glaze Ananás e Hortelã. butter, baking soda, eggs, dark chocolate, brown sugar, milk and 13 more.
From yummly.com


CASTAGNACCIO RECIPE BY ARTURO DORI - VISIT TUSCANY
Preparation. Sieve the flour and knead with warm water until the dough is smooth and creamy Soak the raisins and the pine nuts for about 10 minutes in warm water, then rinse them. Grease a baking tin with extra virgin oive oil Pour the mixture made of chestnut flour and water in the baking tin. Top the castagnaccio mixture with rosemary needles ...
From visittuscany.com


"CASTAGNACCIO", TUSCAN CHESTNUT CAKE - COOKING MY DREAMS
2019-09-08 Set aside and let them rehydrate for about 10 minutes. Sift the chestnut flour in a large bowl, then slowly add the water while mixing with a whisk until you get a pancake batter consistency. Add a pinch of salt, then transfer the batter in a well oiled baking pan. It should not be thicker than 1.5 cm (½ inch).
From cookingmydreams.com


RECIPE: CASTAGNACCIO CHESTNUT FLOUR PIE STEP BY STEP WITH PICTURES ...
How to cook cake "cascagnaccio" with chestnut flour step by step with photos Soak the raisins in cold water for 10 minutes, Roughly chop the nuts. Knead the dough with the flour, water, nuts, 3 tablespoons of olive oil and a pinch of salt.
From handy.recipes


CASTAGNACCIO (CHESTNUT CAKE) RECIPE | JESSICA COX
2018-02-23 method. Preheat your oven to 190c fan forced. Grease and line a round cake tin or a flan dish with at least a 25cm base. Start by combining the chestnut flour and salt in a large mixing bowl. Make a well in the middle and add in 2 1/2 cups of the water to start along with the 1/2 cup of extra virgin olive oil.
From jessicacox.com.au


CASTAGNACCIO | RIVER COTTAGE
Preheat the oven to 150°C/Gas 2. Brush a 22–23cm springform cake tin with some of the oil and line the base with baking parchment. Drain the sultanas over a measuring jug to catch the soaking liquid, then make up the liquid to 400ml with cold water. Sift the flour, sugar and salt into a large bowl. Add the orange zest, then gradually beat in ...
From rivercottage.net


CASTAGNACCIO (CHESTNUT FLOUR CAKE) RECIPE | TUSCANDREAM
2015-01-30 How to make Castagnaccio. Put the flour in a bowl. Add water to the mix, slowly, while mixing. You want the batter to be soft enough to fall from the spoon, but not too liquid. Normally between 2 & 3 cups (600ml) is the perfect amount of water. Add the olive oil, the pine nuts, the walnuts, the raisin and mix them all well together.
From tuscandream.com


TUSCAN CHESTNUT CAKE (CASTAGNACCIO) - THE SPRUCE EATS
2022-03-15 Gather the ingredients. Preheat the oven to 375 F/190 C. Place the chestnut flour in a large bowl. Gradually whisk in 2 cups of warm water to form a thick, smooth batter. Whisk in 2 tablespoons of the olive oil, salt, and raisins. Mix well with a wooden spoon. Transfer to a greased round cake pan.
From thespruceeats.com


CASTAGNACCIO CAKE RECIPE – TRADITIONAL TUSCAN CHESTNUT …
Preheat the oven to 350 degree. Put one tablespoon of oil or cooking spray in a 9″ pie pan. Set it aside for later. In a bowl, combine chestnut flour, water, maple syrup and the rest of the olive oil. Mix with a fork until it becomes a smooth batter. Add more water if needed to thin it out slightly.
From ourwabisabilife.com


CASTAGNACCIO PUGLIESE (CHESTNUT FLOUR CAKE) - OLIVIA'S CUISINE
2017-10-02 Preheat oven to 350F degrees. Prepare a 9-inch cake pan by lightly brushing it with olive oil. Reserve. In a large bowl, swift together the flour, sugar, baking powder, cocoa powder and salt. In a separate bowl, whisk together the olive oil, honey, eggs and milk.
From oliviascuisine.com


TUSCAN CASTAGNACCIO (CHESTNUT FLOUR CAKE) - CERI JONES CHEF
Tuscan Castagnaccio (Chestnut flour cake) Print. Prep time. 35 mins. Cook time. 40 mins. Total time. 1 hour 15 mins . A simple traditional Tuscan cake using naturally gluten free chestnut flour, dried fruit and nuts. No eggs are required making this cake suitable for vegans. Author: Ceri Jones. Recipe type: Dessert. Cuisine: Italian. Serves: 8 ...
From cerijoneschef.com


HOW TO MAKE CASTAGNACCIO, TUSCAN CHESTNUT FLOUR CAKE
2021-10-25 1 sprig rosemary, needles only. Drizzle of olive oil. Preheat oven to 350° F (180° C) and oil a round baking pan (9 or 10 inches in diameter) with olive oil. Soak the raisins in water for 5 minutes and drain. Meanwhile, blend the flour and salt in a mixing bowl and slowly add the water while whisking by hand.
From jkhannon.com


CASTAGNACCIO ~ TUSCAN CHESTNUT CAKE | ITALIAN FOOD FOREVER
Preheat oven to 375 Degrees F and lightly grease a 9 inch spring-form pan. Place the raisins and sweet wine in a small saucepan and heat to boiling. Remove from the heat and allow the raisins to plump for 10 minutes, then drain, discarding wine. In a large bowl combine the chestnut flour, 4 tablespoons of the olive oil, candied orange, salt ...
From italianfoodforever.com


CHESTNUT CAKE CASTAGNACCIO RECIPE | ITALIAN FOOD & WINE
Preparation: Mix chestnut flour, sugar, and salt in a bowl. Add the water, bit by bit, stirring to avoid lumps. When smooth, add extra-virgin olive oil to the batter and let the mixture rest for at least 30 minutes.
From sparklinglife.it


CASTAGNACCIO, THE CHESTNUT CAKE RECIPE - MY TRAVEL IN TUSCANY
2015-11-11 Pre-heat the oven to 180° C (356° F) and soak raisins in warm water for about 10/20 minutes. Sift the chestnut flour in a bowl and add a pinch of sea salt. Add the water and mix slowly with a whisk. Add a tablespoon of Extra Virgin Olive Oil and keep whisking. Put a baking sheet into the baking tray and grease it with oil.
From mytravelintuscany.com


CASTAGNACCIO (CHESTNUT CAKE) - TOSCANE DI GUSTO
Castagnaccio is known in Tuscany, depending on the area, with different names: "baldino" in the Arezzo area, "ghirighìo" they call it in the Florentine countryside while in Livorno "toppone". Today the poor castagnaccio have been dedicated various festivals and has greatly enriched its ingredients that at the time of the origins were sweet flour, salt, oil, water.
From toscanedigusto.com


CASTAGNACCIO: ITALIAN CHESTNUT FLOUR CAKE - RECIPE AND VIDEO BY …
2021-11-12 Castagnaccio is a traditional Italian chestnut flour cake that is popular around the hills and mountains of Tuscany and Umbria, where chestnuts grow plentifully. It's usually made in autumn and winter when chestnuts are in season. It is a humble dish and became popular hundreds of years ago in the mountainous areas of central Italy (Apennines) where chestnuts …
From theplantbasedschool.com


CASTAGNACCIO: TUSCAN CHESTNUT FLOUR CAKE | RECIPE | CAKE FLOUR, …
Sep 23, 2020 - Castagnaccio is a traditional rustic Tuscan chestnut flour cake that is usually served in the fall following the annual chestnut harvest. Sep 23, 2020 - Castagnaccio is a traditional rustic Tuscan chestnut flour cake that is usually served in the fall following the annual chestnut harvest. Pinterest. Today. Explore. When autocomplete results are available use up …
From pinterest.ca


RECIPE: TUSCAN CHESTNUT CAKE (CASTAGNACCIO ALLA TOSCANA)
2020-10-16 Soak the raisins in about 1 cup of cold water for about 10 minutes, set aside. In a large bowl, sift the chestnut flour. To the bowl, add the cold water and mix using a whisk, removing all the lumps. Add the pine nuts and walnuts and mix well until they are incorporated. Reserve a few of each to place on top of the cake before baking.
From orderisda.org


CASTAGNACCIO RECIPE – BEST CHESTNUT FLOUR CAKE | VEGAN RECIPES ...
2021-05-31 3 cup chestnut flour, sifted; 1 ⅔ cup lukewarm water; 2 tbsp real maple syrup; 1/4 cup chopped walnuts, divided; 1/4 cup pine nuts, divided; Planning Tip : For best results, sift the chestnut flour before using it. If you don’t have a flour sifter, add chestnut flour to a small fine-mesh strainer and gently shake over the mixing bowl to ...
From cookerybookplus.com


CASTAGNACCIO, A TUSCAN CHESTNUT CAKE - JULS' KITCHEN
2009-10-21 Preheat the oven to 175°C (350°F) and soak the raisins in warm water with a tablespoon of vinsanto. Add the chestnut flour and salt to a bowl. Pour in the water a little at a time, stirring continuously to prevent lumps. Add the squeezed raising and half of the pine nuts and walnuts, then stir again. Grease a 10-inch/26 cm round baking dish ...
From en.julskitchen.com


ITALIAN CHESTNUT FLOUR CAKE WITH RAISINS, VANILLA AND DRIED FIGS ...
2020-05-08 Combine all the ingredients: chestnut flour, flour type 00 and lemon zest; Gradually stir the flour mixture in 400-500ml of water; energetically combine with a whisk. Add the sugar to your taste here;
From stefaniaskitchenette.com


CASTAGNACCIO (GLUTEN-FREE CHESTNUT FLOUR CAKE) - ALL SHE COOKS
2018-03-27 Set aside. Make sure your oven rack is in the center position. Preheat oven to 350°F. Grease a 9” pie pan with olive oil or a non-stick cooking spray, then set aside. Combine chestnut flour, water, honey, and olive oil in a large bowl using a fork. Continue stirring with fork until a smooth batter forms.
From allshecooks.com


CASTAGNACCIO RECIPE FROM TUSCANY - GOURMET PROJECT
Preheat the oven to 180°C (350°F). Place the raisins in a cup of water and set them aside. Heat the olive oil and the rosemary sprig in a small pot (don’t get to a boil). Sift the flour through a fine sieve and into the stand mixer. Add salt, sugar, and half of the oil. Mix a few seconds.
From gourmetproject.net


CASTAGNACCIO RECIPE (A TRADITIONAL TUSCAN CHESTNUT FLOUR CAKE)
Soak the raisins and rosemary leaves in a small bowl of lukewarm water. Set aside. Preheat oven to 180°C/350°F/Gas 4 and grease a 9”/22cm pie pan with olive oil or non-stick cooking spray. Set aside. In a large bowl, combine chestnut flour, water, honey, and olive oil with a fork. Continue stirring until a smooth batter forms.
From thepurplepumpkinblog.co.uk


CASTAGNACCIO – TRADITIONAL TUSCAN CHESTNUT FLOUR CAKE
2016-11-28 Soak raisins and rosemary leaves in a small bowl of lukewarm water. Set aside. Position oven rack to center position. Preheat oven to 350°F and grease a 9 inch pie pan with olive oil or non-stick cooking spray.
From justplaincooking.ca


10 BEST CHESTNUT FLOUR CAKE RECIPES | YUMMLY
2022-04-28 butter, honey, dark chocolate, icing sugar, wheat flour, chestnut flour and 2 more Chestnut-Orange-Hazelnut Madeleines On dine chez Nanou baking powder, melted butter, ricotta, candied orange peel, eggs and 6 more
From yummly.com


ITALIAN CASTAGNACCIO CAKE - SECRETRECIPENOTEBOOK.COM
INGREDIENTS. 400g (4 1/2 cup) chestnut flour 600ml (2 1/2 cups) water, cold 50g (1/3 cup) pine nuts 50g (1/3 cup) raisins 1-2 sprigs of rosemary; 60ml (4 tablespoons) olive oil 1 pinch of salt; METHOD. Soak the raisins in the warm water for about 15 minutes and then drain.
From secretrecipenotebook.com


TUSCAN CHESTNUT CAKE (CASTAGNACCIO) - ITALIAN RECIPES BY …
To prepare the Tuscan chestnut cake, first wash the raisins in fresh water and soak them in a bowl of cold water for 10 minutes to rehydrate them 1. Coarsely chop the walnut kernels with a knife 2, then peel off the fresh rosemary needles 3. Sift the chestnut flour into a large bowl 4 and add the 2 3/4 cups (650,g) of water a little at a time ...
From giallozafferano.com


CASTAGNACCIO: CHESTNUT FLOUR CAKE – RECIPES NETWORK
2012-12-29 Add the olive oil to a nonstick pie pan and heat in the oven for 5 minutes. Once the oil and pie pan are hot, add the batter. Smooth out the batter evenly. Sprinkle the raisins, pine nuts, rosemary and orange zest on top. Bake the cake for 10 to 15 minutes, or until the top is …
From recipenet.org


CASTAGNACCIO – TRADITIONAL TUSCAN CHESTNUT FLOUR CAKE - RECIPES …
1. Soak raisins and rosemary leaves in a small bowl of lukewarm water. Set aside. 2. Position oven rack to center position. Preheat oven to 350°F and grease a 9” pie pan with olive oil or non-stick cooking spray. Set aside. 3. In a large bowl, combine chestnut flour, water, honey, and olive oil with a fork.
From recipesandme.com


TRADITIONAL TUSCAN CHESTNUT FLOUR CAKE RECIPE - CASTAGNACCIO
2021-01-15 Castagnaccio originates back in countryside Tuscany, in the hearths and home ovens of traditional rural homes, and was thought to originally be made with chestnut flour, rosemary, and water. Today’s amped up version is sweetened with raisins, pine nuts, extra-virgin olive oil, and walnuts.
From mamablip.com


CASTAGNACCIO – TRADITIONAL TUSCAN CHESTNUT FLOUR CAKE
Castagnaccio – Traditional Tuscan Chestnut Flour Cake. Servings. 8 – 10. Ready In: 50 minutes. Prep time: 15 minutes. Cook time: 30 – 35 minutes. Introduction. About this Recipe. By: Linda Eads. This rustic Tuscan chestnut flour cake is traditionally served in the fall and winter months following the annual chestnut harvest. It features a deep, rich, earthy flavor quite …
From calizocondiments.com


RECIPE: CASTAGNACCIO – TRADITIONAL TUSCAN CHESTNUT FLOUR CAKE
Recipe: Castagnaccio – Traditional Tuscan Chestnut Flour Cake. 05:29:21. Concierge Team. At Plant Balanced, our goal is to apply the power of knowledge, accountability, and resources to positively influence a legacy of Wisdom, Wellness & Wealth. Search. Search . Featured Post; Fitness; Mindset; Plant Balanced; Recipes; Success; Supplements; Planning Your Own …
From plantbalanced.com


RECIPE: CASTAGNACCIO OR TUSCAN CHESTNUT FLOUR CAKE
Next in my series of veganizing traditional Tuscan food, I want to share with you a recipe for a rustic peasant cake called castagnaccio (otherwise known as migliaccio in some regions of Italy). This is a slightly sweet, slightly savory flat chestnut flour cake. It uses only simple, seasonal ingredients to create a distinct, unique dish!
From thespookyvegan.com


CASTAGNACCIO: TUSCAN CHESTNUT FLOUR CAKE - ROSEMARY & MAPLE
2021-03-01 Instructions. Soak raisins and rosemary leaves in a small bowl of lukewarm water. Set aside. Position oven rack to center position. Preheat oven to 350°F and grease a 9” pie pan with olive oil or non-stick cooking spray.
From rosemaryandmaple.com


CASTAGNACCIO RECIPE | VISIT TUSCANY
Method. Preheat oven to 180°C and soak the raisins in warm water with a tablespoon of vinsanto. Add the chestnut flour and salt in a bowl. Pour in the water a little at a time, stirring continuously to prevent lumps. Add the squeezed raising, half of the pine nuts and half of the walnuts, then stir again. Grease a round baking dish with plenty ...
From visittuscany.com


CASTAGNACCIO (CHESTNUT CAKE) | RECIPES WIKI | FANDOM
4-6 servings 500 g [1 lb] chestnut flour 150 g [5 oz] pine nuts 100 g [3 1 oz] Sultanas 10 g [1/2 oz] butter 2 tbsp oil 2 tbsp Sugar salt Mix the flour with a little warm water and the oil; Add the Sultanas, pine nuts, 1 pinch salt and the Sugar and combine well. Roll out to 1 cm [1/2 in] thick and place on a baking tray [cookie sheet] greased with the butter; Bake at 180oC [350oF / Gas …
From recipes.fandom.com


CHESTNUT FLOUR CAKE (CASTAGNACCIO) | SOSCUISINE
. For centuries this rustic cake used to be the only sweet dish availble to the peasants of Toscany, Liguria and Piedmont, all regions of Italy where chestnut is a very common cooking ingredient. It is moist, compact and unleavened. If you love chestnuts and dried fruits, you will love Castagnaccio for its delicate and naturally sweet taste.
From soscuisine.com


ITALIAN CASTAGNACCIO CHESTNUT CUP CAKES - COMMUNITY RECIPES
Preheat the oven to 220°C (425°F). Soak the raisins in a bowl of warm water. Drain, dry, and dust them in chestnut flour. Combine water and flour and mix well. It should be a smooth thick liquid but not too liquid and must not have any lumps. Add the oil, dissolved Stevia-sweet and salt and continue to mix well.
From shipton-mill.com


CASTAGNACCIO - ITALIAN CHESTNUT FLOUR CAKE - PLAIN.RECIPES
Oil a 9-inch cake pan and pour in the batter, smooth it with a spoon, then scatter over the caraway seeds, pine nuts, rosemary and golden raisins. Drizzle a little more oil over the top and bake in a 375 degree (200 C.) oven for 10-15 minutes or until the surface is crispy.
From plain.recipes


CASTAGNACCIO – TUSCAN CHESTNUT CAKE - PESTO & MARGARITAS
Instructions. Soak the raisins and rosemary in a small bowl of lukewarm water and set aside. In the centre of the oven place an oven rack. Preheat the oven to 350 F / 175 C and grease a 9 inch pie pan with either olive oil or non-stick cooking spray
From pestoandmargaritas.com


CASTAGNACCIO: CHESTNUT FLOUR CAKE : RECIPES - COOKING CHANNEL
Preheat the oven to 400 degrees F. In a mixing bowl combine the flour, sugar, salt, and water. Whisk the batter well until the batter is silky smooth in consistency. Add the olive oil to a nonstick pie pan and heat in the oven for 5 minutes. Once the oil and pie pan are hot, add the batter.
From cookingchanneltv.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to make a chestnut cake?
Place the chestnut flour in a large bowl. Gradually whisk in 2 cups of warm water to form a thick, smooth batter. Whisk in 2 tablespoons of the olive oil, salt, and raisins. Mix well with a wooden spoon. Transfer to a greased round cake pan. Sprinkle the walnuts, pine nuts, rosemary, and remaining olive oil evenly over the top.
How to make Castagnaccio dessert?
Step 1) – First be ready with all the ingredients. Start making Castagnaccio recipe by soaking the raisins in cold water (about 10 minutes) and toasting the pine nuts in a non-stick frying pan. Then, in a bowl sift the chestnut flour and add a pinch of salt. Now add the sugar, if you want this dessert to be particularly sweet.
Is Castagnaccio cake unleavened?
No eggs, no butter and no yeast. Castagnaccio is not one of those soft and airy breakfast cakes. This chestnut flour cake is moist, compact and unleavened. If you love chestnuts and dried fruit, you will love Castagnaccio for its delicate and naturally sweet taste.
How do you keep a Tuscany chestnut cake fresh?
Take the Castagnaccio out of the oven and let it cool in the pan before serving. Castagnaccio is best served with ricotta, chestnut honey or sweet wines such as vin santo. You can keep the Tuscan chestnut cake covered with a cloth out of the fridge for 3-4 days at most.

Related Search