Castagnaccio Pugliese Chestnut Flour Cake Recipes

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CASTAGNACCIO PUGLIESE (CHESTNUT FLOUR CAKE)



Castagnaccio Pugliese (Chestnut Flour Cake) image

Provided by Olivia's Cuisine

Time 40m

Number Of Ingredients 14

1 1/2 cups chestnut flour
1/3 cups sugar
1 tablespoon baking powder
2 tablespoons cocoa powder, plus more for dusting
Pinch of salt
1/2 cup extra virgin olive oil, plus more for brushing
2 tablespoons honey, plus more for serving
2 large eggs
1 cup milk
1/2 cups raisins
1/2 cups dried cranberries, plumped in 1/4 cup warm water (or wine - preferably Vin Santo)
1/3 cup toasted pine nuts
1/3 cup roughly chopped toasted walnuts
Confectioner's sugar for dusting

Steps:

  • 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.
  • Slowly pour the liquids into the dry ingredients, whisking very well to avoid lumps. The batter should be smooth and a bit liquidy.
  • Reserve some of the nuts and fruits to sprinkle on top of cake. Add the remaining to the batter, mixing until evenly distributed.
  • Pour the batter into the prepared pan, sprinkle the nuts/fruits on top and bake for 35 minutes, or until the cake begins to puff slightly and the middle is set. Remove from the oven and cool completely before removing from pan.
  • Dust lightly with confectioner's sugar and cocoa powder and serve with some warm honey.

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

Categories     Cake     Nut     Dessert     Bake     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free

Yield 8 people

Number Of Ingredients 8

3 T sultana (golden) raisins
1/2 lb chestnut flour
2 1/2 T extra virgin olive oil, plus a little extra for oiling the pan and drizzling on top
pinch of salt
4 t sugar
2 to 2 1/2 c cold water
3 T pine nuts (pignoli)
a few sprigs of rosemary

Steps:

  • 1. Soak the raisins for a few minutes in a small bowl with warm water. 2. Mix the chestnut flour, oil, salt, sugar, and water (I used 2 c, but you can add a little more according to your taste and the consistency of the batter). 3. Drain the raisins and mix them into the batter, along with the pine nuts. 4. Pour the batter into a greased 9" diameter pan, 2" deep. The batter will not rise during baking, so if you have a slightly different size pan on hand, that is fine too. 5. Sprinkle the rosemary sprigs over the top of the batter and drizzle with a little bit of olive oil. 6. Bake at 400 F for 1 hour. You'll know it is ready when the surface is covered with little cracks. Cool, turn out onto a plate, and enjoy!

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