Tuscan Chestnut Cake - Castagnaccio
Castagnaccio, Tuscan Chestnut Cake is traditionally not a sweet dessert but the chestnut flour gives this dish a unique exquisite taste, particularly when you bit into the nuts and fruits. It is like a plethora of lush flavours vying for attention.
Author: Edward Daniel
Recipe type: Dessert, Cake
Cuisine: Vegan, Paleo, Palovegan
- 25g raisins
- Marsala wine
- 1 sprig of rosemary
- 250g chestnut flour
- 250ml water
- 3tbs olive oil
- Pinch of salt
- 2tbs maple syrup
- 25g pine nuts
- 25g walnuts, chopped
- Preheat oven to gas mark 180 degrees Celsius.
- Soak the raisins in Marsala wine and set to one side.
- Soak the rosemary leaves in water and set to one side.
- In a mixer combine the chestnut flour with the water. Add the oil and then the salt and maple syrup.
- Lightly line a 7-inch cake tin with oil and then line the base with parchment paper.
- Pour the dough onto the cake tin. Garnish with the walnuts, pine nuts and raisins.
- Boil a kettle and place a tray full of water below the shelf where you are planning to place your cake.
- Cover the cake with parchment paper or foil and bake in the oven for about 30 minutes.
- Remove and set aside. Garnish with the rosemary leaves.
- Serve warm or cold.