Fall
Castagnaccio (Italian Chestnut Cake)
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37 Reviews
Hilary M.
August 11, 2020
This is a simple and delicious recipe. I started making this cake a year ago, I had confiscated a bag of the flour designated to be thrown out from a kitchen i was working in, and one day, pulled it out of my pantry and got to work. Very nice. I prefer the hazelnuts to pine nuts actually, and prefer the water to the milk- sometimes its made with milk, though difference seems to only be visual. Darker w water. So, I have not made it for a while but need something gluten free, slightly sweet and cozy for breakfast tomorrow, so whipping another one up tonight. I make mine without sugar, the raisens and nuts do the job.
Hilary M.
January 1, 2020
Wow. Just made this for a new years day party tomorrow. I just took it out o the oven and tried a sliver and its delicious. I was inspired by some chestnut flour that I somehow acquired that had been waiting in my pantry to be used. . The recipe on the package asked for milk instead of water, but I decided to make my first one according Rita's recipe, with water only. I also added a pinch of salt, but there were absolutely no pine nuts to be found- I searched out Trader Joes, World Market and a lebanese market...pine nuts in Marin are delivered on WEdnesdays. Xmass this year was Wed and tomorrow , new year's day is Wednesday, so no pine nuts- I used hazelnuts. Super good. Next time will try the milk. Maybe that will be tomorrow evening.
Valerie V.
December 5, 2017
Nuts.com carries chestnut flour and tons of other wonderful gluten-free flours and lower glycemic index sweet options (and of course nuts)
laila
November 25, 2015
I’m in southern California and found Italian chestnut flour on the shelf in Whole Foods. This is a chain across the U.S.
I’m letting my flour and water mixture sit for a while (saw half a day was recommended in a recipe book) and hope it turns out! I’ve got 1 kg flour to 3 liters (96 oz.) water and can’t imagine how this is going to fit into a single cake tin! Pictures I’ve seen online show a thin Castagnaccio; I wonder if that’s just due to regional differences. The recipe I followed has essentially the same ingredients as yours. Wish me luck!
I’m letting my flour and water mixture sit for a while (saw half a day was recommended in a recipe book) and hope it turns out! I’ve got 1 kg flour to 3 liters (96 oz.) water and can’t imagine how this is going to fit into a single cake tin! Pictures I’ve seen online show a thin Castagnaccio; I wonder if that’s just due to regional differences. The recipe I followed has essentially the same ingredients as yours. Wish me luck!
fortyniner
November 28, 2010
I am just googling where to buy Chestnut Flour here in Sydney, think I am going to have to try the Italian delis perhaps and then it will be full speed ahead with this recipe. Definitely looks like my type of comfort food!
Nora
November 27, 2010
One of the pictures makes this look as if there is chocolate involved, but the photo with the recipe, and the recipe, are strictly non-choc. I'm wondering, is there a chocolate version? Please?
monkeymom
November 28, 2010
Hi Nora, there isn't any chocolate involved in the traditional recipe. The chestnut flour mixed with water in my picture turned out darker than what Rita showed in her picture perhaps. Maybe Rita or someone else will know of a chocolate version!
Rita B.
November 28, 2010
@ Nora: Well, I don't know of a chocolate version, but if you're curious I think you can try to add some cocoa powder to the batter (I can't say how much cocoa powder, though - I think you have to experiment).
@ monkeymom: thanks for your comments! Your picture is amazing, really! It looks even tastier! ;-)
@ monkeymom: thanks for your comments! Your picture is amazing, really! It looks even tastier! ;-)
AntoniaJames
November 28, 2010
I'd just add whole chocolate chips to the batter, if I wanted chocolate in this. (I did the same thing, for the first time, with Mr T's pecan pie this week, and it was amazing.) ;o)
msgruvn
November 20, 2010
this was wonderful!! i am making it again for t day with friends...not too sweet-we can get chestnut flour in anchorage at natural pantry grocery store, and we have a small italian store that also sells it i believe.
Rita B.
November 25, 2010
Wow! Hope you're enjoying this cake for Thanksgiving! Let me know how it comes out! ;D
FrozenFoodie
November 20, 2010
Thanks so much for sharing. I've gone gluten free, so I'm on the look out for recipes like this. Yum!
Rita B.
November 20, 2010
I've never thought this could be a gluten-free recipe, but now that I come to think of it, it's true!! Good to know. Thanks for noticing!
julie_chicago
November 19, 2010
Rita: Thank you for answering my questions. I'm crazy about chestnuts this time of year:)
julie_chicago
November 18, 2010
Rita Banci, I have questions: It looks like there are pieces of chestnut on top in the photo. Are you including those in 1.4 oz. nuts? It looks like you have walnuts and pinenuts on there too. Is that correct? Also what size baking pan do you use? It looks so wonderful, I want to make mine just like your photo! Thank you.
Rita B.
November 19, 2010
The chestnuts you see in the background are just decorative. Only chestnut flour is used. As for the 1.4 oz nuts, I meant walnuts (sorry, I wasn't correct... I'll fix it!). And yes, there are 0.7 oz pinenuts, too. Walnuts, pinenuts, raisins and rosemary must be placed on top (but I mix some raisins in the castagnaccio mixture, too, because I like it best). I used a 7.5" x 10.5" pan. Thanks to you for asking!
AntoniaJames
November 16, 2010
Genova, a deli / excellent Italian grocery in Oakland (Telegraph - Temescal area), sells chestnut flour. I bought some, for this recipe, which I hope to try this weekend or perhaps over T-Day weekend, depending on client work. ;o)
Rita B.
November 10, 2010
@lapadia: what a pity it's unavailable! Who knows, maybe other sites sell it... :D
lapadia
November 9, 2010
FYI...found chestnut flour at Amazon.com:
http://www.amazon.com/Pastacheese-Chestnut-Flour/dp/B000RLUNC2
http://www.amazon.com/Pastacheese-Chestnut-Flour/dp/B000RLUNC2
luvcookbooks
November 10, 2010
http://www.chestnutsonline.com/acforder-shoppingcart1.htm
this is the web site for a family farm in the northwest that is a source for all things chestnut,including wine stoppers, chestnut knives, chestnut roasting pans, and chestnut bowls!! they are also sold out of chestnut flour right now... may have been flooded with orders after publication of this recipe? :)
this is the web site for a family farm in the northwest that is a source for all things chestnut,including wine stoppers, chestnut knives, chestnut roasting pans, and chestnut bowls!! they are also sold out of chestnut flour right now... may have been flooded with orders after publication of this recipe? :)
Sally
November 9, 2010
I love the simplicity and tradition of this recipe. After all, Thanksgiving is full of tradition, new and old. I am going to try this, thanks.
AntoniaJames
November 8, 2010
Mmmmm. Sounds so luscious and tasty, despite its humble origins. I hope you enter this in the contest this week, even if you don't celebrate Thanksgiving!! ;o)
Rita B.
November 8, 2010
Already entered! ;P And well, we even celebrate Thanksgiving with the so-called "friends of the turkey" (we meet every year for Thanksgiving and have our roasted turkey all together, even if we aren't American). :D
AntoniaJames
November 8, 2010
Splendid! I had to organize a Thanksgiving dinner for a group of American college students, while living in Florence many years ago. I was the teaching assistant on the program, with many interesting responsibilities. The most passionate members of the group on the subject of Thanksgiving were the Italian Americans (both were boys) from Staten Island and Brooklyn, who really didn't care if we got and served a turkey, as long as we made enormous pans of baked ziti, according to their mothers' recipes. I loved turning those boys loose on that all-important Thanksgiving dish, which they executed beautifully, by the way. ;o)
Rita B.
November 7, 2010
Wow, thank you all! I hope you can try it: it's so easy that even my husband can make it (and he can't cook...).
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