Castagnaccio is an Italian chestnut cake from Tuscany. I found this recipe on a package of chestnut flour I bought in Italy last time we visited my boyfriend’s parents. I actually didn’t change or substitute anything in this recipe: the original recipe is naturally grain-free and always made without added sugar. I was really happy with the end result. (And of course it was approved by Italian boyfriend. He’s the blog’s recipe taster. He approves each recipe before it gets online, but he also has to eat up all the many failed experiments :) I would definitely make this recipe way more often if chestnut flour was easily available.
Ingredients (for 6 servings):
NB: About the ingredients: you have to use chestnut flour made with tree chestnuts, not the water chestnut flour that you might find in Asian grocery stores. You can put less raisins and pine nuts to reduce calories (2 tbsp instead of 1/4 cup) and the recipe will still taste great. You can use other kinds of nuts and dried fruits, but I think pine nuts and raisins work very well here because they don’t overpower the chestnut flour’s sweet aroma.
Mix water, flour and 1 tbsp olive oil.
Pour the batter in a silicon mold and add pine nuts and raisins. Sprinkle 1 tbsp olive oil. Bake for 30-40 min at 180 degrees Celsius. Serve warm or cold.
Nutrition facts per serving: 147 kcal, 1.9 g protein, 17.3 g carbs, 6.3 g sugar, 8.5 g fat, 1.9 g fiber.