I wasn't sure if my kids would go for the veggie combo here, but since we're die-hard pumpkin fans, we had to give it a shot. Glad we did, since ther...
Quite the wholesome dessert, Tuscany's traditional Castagnaccio is truly a wonder that everyone who adores chestnuts as much as we do will agree: remarkably delicious for such a straight-forward cake recipe.
Because Castagnaccio is made with chestnut flour, available throughout the year, you could in theory prepare this tasty dessert recipe anytime you wish - for us here, it's the clear signal that Fall has arrived. Aromatized with the heady pine scent of rosemary and pine nuts, when you have a slice of this tender, moist cake, your taste buds will be in for a new surprise. A good one, of course!
Born originally in Tuscany, this dessert has exploded in popularity, with different variations produced in just about every region in Italy. Each region has its own final result, some sweeter than others, some with raisins and chocolate, but we tend to prefer and idolize our original version, just bordering on savory thanks to gorgeous extra-virgin olive oil, but ever so exquisite thanks to its texture and aroma. What version do you think your loved ones will cherish the most? Experiment as you follow along with us, and find out what tickles your family's taste buds the most.
In a medium mixing bowl, add chestnut flour, a pinch of salt, and granulated sugar. Mix well.
Add water, milk, and extra-virgin olive oil to dry mixture, and blend thoroughly with a heavy-duty whisk.
Preheat oven to 150C. Cut parchment paper to size in baking pan. Oil your pan well.
Pour chestnut cake batter into prepped baking pan, and sprinkle with pine nuts and a couple of sprigs of fresh rosemary.
Bake at 150C for the first 20 minutes. Increase heat to 200C and cook another 20 minutes, or until done.
Remove from oven, and cool. Cut into wedges and serve.
Serena Sunday 1st of November 2020
Orange and green wins for dinner
I wasn't sure if my kids would go for the veggie combo here, but since we're die-hard pumpkin fans, we had to give it a shot. Glad we did, since there were totally no leftovers and everyone borderline licked their plates. A definite win with fresh pasta and even fresher veggies. Great blend!
Rosanna Wednesday 4th of November 2020
Creamy and smooth
I once ventured into a bakery in the city center of Florence and saw this spectacular tray of brown, dewy cake festooned with raisins and pine nuts. Obviously, I couldn't resist that, and it was love at first bite. I'm so glad to find this recipe, and discover it was spot-on with what I enjoyed from my travels in Tuscany.