Chestnut Flour Cake (Castagnaccio)

1 Reviews
100% would make this recipe again

For centuries this rustic cake used to be the only sweet dish available to the peasants of Toscany, Liguria and Piedmont, all regions of Italy where chestnut is a very common cooking ingredient. It is moist, compact and unleavened. If you love chestnuts and dried fruits, you will love Castagnaccio for its delicate and naturally sweet taste.

This recipe is incompatible with your food profile

Preparation : 20 min Cooking : 45 min Cooking Dish : 30 cm diameter baking pan
210 calories/serving

Ingredients

1 tbsp extra virgin olive oil 0.5 fl.oz
2 tbsp raisins 0.8 oz
2 tbsp Marsala wine, or Port wine 1 fl.oz
2 1/4 cups chestnut flour 8.9 oz
3 tbsp sugar 1.2 oz
1 pinch salt
2 cups milk, partly skimmed, 2% 16.7 fl.oz
1/4 cup pine nuts 1.1 oz
1 sprig rosemary, fresh, finely chopped 0.2 oz

Method

  1. Preheat the oven to 200°C/405°F. Grease a 30 cm baking dish with oil. In a small bowl, soak raisins in Marsala wine.
  2. Meanwhile, in a large bowl sift the chestnut flour then add sugar and a pinch of salt. Gradually add milk, whisking constantly, until a smooth, thin batter forms. Stir in raisins, half the pine nuts and chopped rosemary needles.
  3. Pour the batter into the prepared baking dish. Spread evenly on top the remaining pine nuts and a drizzle of olive oil.
  4. Bake in the middle of the oven for about 45 min, until small cracks appear on the surface. Take the castagnaccio out of the oven and let it cool in the dish before serving.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

210

Fat

6 g

10 %

Saturated 1.5 g
+ Trans 0.1 g

8 %

Cholesterol

10 mg

Sodium

30 mg

1 %

Carbohydrate

31 g

10 %

Fibre

4 g

18 %

Sugars

17 g

Net Carbs

27 g

Protein

4 g

Vitamin A

4 %

Vitamin C

9 %

Calcium

9 %

Iron

2 %
More info

Claims

This recipe is :
Good source of  :
Fibre
Source of  :
Calcium, Magnesium, Manganese, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Milk and Alternatives ½
Fats 1
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Desserts | High Fibre | Low Sodium | Kosher | Vegetarian | Bake | Italian

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.