Since Italian cuisine is not only famous for pasta and ice cream, this time we present you a recipe for the popular Italian chestnut cake "castagnaccio"; this also convinces those who adhere to a strict vegan or gluten-free diet.
This autumn, we will not only roast and cook chestnuts, but we will also prepare a delicious soup and a sweet cake from them. Italian recipe "castagnaccio" it is completely simple and suitable even for those who avoid dairy products, eggs, leavening agents and gluten.
Recipe for Italian chestnut cake "castagnaccio"
Ingridients:
- 500 g of chestnut flour
- 80 g of powdered sugar
- 5 tablespoons of coconut fat
- 1 liter of water
- 50 g of pine nuts
- 75 g raisins (soaked in the juice of half an orange)
- 2 tablespoons of chopped rosemary
- 1/2 orange
Instructions
Preheat the oven to 190 degrees and oil the baking tray with two tablespoons of coconut fat. Mix chestnut flour and sugar in a large bowl. We mix 3 tablespoons of fat and then add water slowly while mixing. Mix until a uniform mixture is obtained. Pour the mixture into the baking dish and sprinkle it with raisins (which we left for at least ten minutes soak in orange juice), pine nuts and finely chopped rosemary. Bake for approx 50 minutes.
