Chestnut Cake

Chestnut Cake (Italian: Castagnaccio) was carried by soldiers of the Roman Empire many centuries ago. At first glance, the recipe may seem a bit unusual as it does not contain eggs, butter, or leavening agents, but this makes it suitable for various special dietary regimes, from vegan to gluten-free diets. The cake itself has a texture similar to chestnuts and is extremely easy to prepare.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 500 g Nuts, chestnut, cooked

  • 75 g Powdered sugar

  • 3 spoons Oil, olive

  • 1 l Water

  • 50 g Pine nuts

  • 75 g Raisins

  • 2 spoons Rosemary, fresh

  • 2 spoons Oil, olive

Steps

  1. Preheat the oven to 190°C.

  2. Rinse the raisins and soak them in warm water. After ten minutes, drain them.

  3. In a bowl, mix chestnut flour and sugar. Add three tablespoons of olive oil, and once the mixture of flour and sugar absorbs the oil, slowly mix in cold water. Stir with a whisk until all lumps are broken.

  4. Generously oil a round (at least 20 cm in diameter) or square baking dish. Pour the batter into the dish. Sprinkle it with the drained raisins, pine nuts, and chopped rosemary, then place it in the preheated oven. Bake the cake for one hour. When done, it will turn golden brown, start to pull away from the dish, and not sink under pressure.

Nutrition Information (Per 100g)

  • Calories: 101.15 kcal
  • Fat: 3.74 g
    • Saturated Fat: 0.4 g
  • Carbohydrates: 15.98 g
    • Sugars: 4.14 g
  • Protein: 0.92 g
  • Fiber: 0.57 g