Italian Chestnut Cake

Castagnaccio, a simple Italian cake, is suitable for vegans and also for those who cannot consume gluten for any reason. The cake is made from chestnut flour, contains no eggs or dairy products, and is enriched with nuts, raisins, rosemary, olive oil, and grated orange zest for an intoxicating aroma and rich flavor.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 500 g Nuts, chestnut, fresh

  • 4 spoon Sugar, white

  • 1 pinch Salt, table

  • 4 cup Water

  • 0.5 cups Oil, olive

  • 60 g Pine nuts

  • 70 g Walnuts

  • 80 g Raisins

  • 0.5 piece Orange, fresh

  • 2 spoons Rosemary, fresh

Steps

  1. Preheat the oven to 170 degrees Celsius. Grease a round baking dish with butter. Place the raisins in a small bowl and pour orange juice over them. Let them soak for at least 10 minutes.

  2. Place the chestnut flour in a bowl. Add sugar, salt, water, and half of the oil. Mix the ingredients well to form a smooth batter without lumps. Stir in the orange zest and half of the pine nuts and walnuts.

  3. Pour the prepared batter into the greased baking dish and spread it evenly with a spatula, smoothing the top. Sprinkle the soaked raisins, reserved walnuts, pine nuts, and rosemary leaves over the batter. Drizzle the cake with the remaining olive oil and bake in the preheated oven for about 60 minutes. The cake is done when the surface is covered with small cracks.

Nutrition Information (Per 100g)

  • Calories: 166.73 kcal
  • Fat: 10.38 g
    • Saturated Fat: 1.2 g
  • Carbohydrates: 17.45 g
    • Sugars: 2.55 g
  • Protein: 1.3 g
  • Fiber: 2.69 g