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Chestnut Cake

Chestnut Cake

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Chestnut Cake

Source: The Italian Gourmet
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Active Time:  45 Minutes
Total Time:  1 Hour 5 Minutes
  Serves 4
There are chestnut forests in many regions of Italy, and this autumn fruit provides the raw material for sweet confections that have passed into international cuisine. Montebianco, for example, is a delicious treat made with boiled chestnuts put through a sieve and mixed with whipped cream. This castagnaccio, however, is made only in Tuscany, and is an example of the old unleavened cakes known as stiacciate, among the earliest foods consumed by humans. The castagnaccio is served in slices as a dessert or sometimes is cut into small squares and eaten at the end of the meal.
2 cups water
3 1/4 cups chestnut flour
1/4 cup extra-virgin olive oil
2 tablespoons golden raisins
2 tablespoons small thin strips of orange zest
1/4 cup walnut pieces
1/4 cup pine nuts
1 tablespoon rosemary leaves
Chestnut Cake Recipe at
Preheat the oven to 400 degrees F. Whisk the water into the chestnut flour until smooth and without lumps. The mixture should be fairly liquid. Add a pinch of salt, olive oil, golden raisins, orange zest and walnuts, Mix thoroughly.

Pour the batter into a round cake pan about 14-16 in in diameter. Sprinkle the surface with a little oil and scatter the pine nuts and rosemary leaves on top.

Bake in the oven for 35 to 40 minutes, or until the surface is covered by a dark crunchy crust. Serve cold, molded or unmolded.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 574
Sodium: 12mg
Fiber: 1g
Carbohydrates, Total: 77g
Protein: 9g
% Cal. from Fat: 42%
Fat. Total: 27g
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