Castagnaccio Chestnut Flour Cake Recipes
CHESTNUT FLOUR CAKE: CASTAGNACCIO
Provided by Food Network
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
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
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.
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- 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.
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- 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.
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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.
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