Vegan Castagnaccio (Tuscan Chestnut Cake)

    0
    Vegan Castagnaccio (Tuscan Chestnut Cake)
    AuthorRich
    RatingDifficultyBeginner

    Yields1 Serving
    Prep Time15 minsCook Time30 minsTotal Time45 mins
      cup Raisinsdivided
     2 tbsp Fresh rosemary leaves
     3 tbsp Extra virgin olive oil
     3 cups Chestnut floursifted
     1 ⅔ cups Lukewarm water
     2 tbsp Real maple syrupoptional - use more or less depending on level of sweetness desired
     ¼ cup Chopped walnuts
     ¼ cup Pine nuts
    1

    Soak the raisins and rosemary leaves in a small bowl of lukewarm water. Set aside

    2

    Preheat the oven to 180C (350F) and grease a 9” pie pan with one tablespoon olive oil (or non-stick cooking spray). Set aside.

    3

    In a large bowl, combine the chestnut flour, water, maple syrup, and remaining olive oil with a fork. Continue stirring until a smooth batter forms. If the batter is too thick, add another tablespoon or two of water to thin slightly.

    4

    Drain the raisins and rosemary leaves and pat dry. Add half of the raisins, walnuts, and pine nuts to the batter and stir to combine.

    5

    Pour the batter into the pie pan and spread with a spatula to form a smooth, uniform layer. Evenly distribute the rosemary and remaining raisins, walnuts, and pine nuts on top of the batter.

    6

    Place pan on the middle shelf of the pre-heated oven and bake for 30-35 minutes or until the top is dried and starting to crack.

    7

    Remove from oven and cool slightly before cutting into thin slices and serving.

    CategoryCuisineCooking Method

    Ingredients

      cup Raisinsdivided
     2 tbsp Fresh rosemary leaves
     3 tbsp Extra virgin olive oil
     3 cups Chestnut floursifted
     1 ⅔ cups Lukewarm water
     2 tbsp Real maple syrupoptional - use more or less depending on level of sweetness desired
     ¼ cup Chopped walnuts
     ¼ cup Pine nuts

    Directions

    1

    Soak the raisins and rosemary leaves in a small bowl of lukewarm water. Set aside

    2

    Preheat the oven to 180C (350F) and grease a 9” pie pan with one tablespoon olive oil (or non-stick cooking spray). Set aside.

    3

    In a large bowl, combine the chestnut flour, water, maple syrup, and remaining olive oil with a fork. Continue stirring until a smooth batter forms. If the batter is too thick, add another tablespoon or two of water to thin slightly.

    4

    Drain the raisins and rosemary leaves and pat dry. Add half of the raisins, walnuts, and pine nuts to the batter and stir to combine.

    5

    Pour the batter into the pie pan and spread with a spatula to form a smooth, uniform layer. Evenly distribute the rosemary and remaining raisins, walnuts, and pine nuts on top of the batter.

    6

    Place pan on the middle shelf of the pre-heated oven and bake for 30-35 minutes or until the top is dried and starting to crack.

    7

    Remove from oven and cool slightly before cutting into thin slices and serving.

    Vegan Castagnaccio (Tuscan Chestnut Cake)

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