Recipes Included On This Page Italian Chestnut Cake (Castagnaccio) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Italian Chestnut Cake (Castagnaccio) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chestnut flour 4 tablespoons sugar 1 pinch salt 3 tablespoons olive oil 1 tablespoon grated orange zest 4 tablespoons soaked squeezed raisins 2 tablespoons pine nuts 2 tablespoons coarsely chopped walnuts Milk -- as needed Sift the chestnut flour, add the sugar and a pinch of salt. Add 2 pints cold water in a thin stream beating constantly with a whisk so that lumps do not form. Add 3 tablespoons oil, orange peel, raisins, pine nuts and walnuts. Add warm milk little by little until you achieve a stiff consistency. Pour batter into a greased pan large enough so that the mixture is 1/2-inch thick. Dribble on some oil. Bake in a preheated 400° F. oven for an hour. Serve warm or cold. It can also be served with whipped cream. VARIATION : Fennel seeds can be used in place of walnuts Source : The Basics of Italian Cuisine Cuisine : "Italian" Yield : "1 cake" NOTES : Castagnaccio is a medieval recipe from Tuscany. Traditionally made during the winter months, every city had its own recipe. Contributed to the FareShare Gazette by Fatima; 7 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; 3g Fat (66.2% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

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