Ingredients with Measurements:
- 2 cups chestnut flour
- 2 cups lukewarm water
- 1/4 cup extra-virgin olive oil
- 1/4 cup honey
- 1/4 teaspoon sea salt
- 1/2 cup dried prunes, chopped
- 1/2 cup hazelnuts, chopped
Special Equipment Needed:
- 9-inch round cake pan
- parchment paper
- whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C).
2. Line the bottom of a 9-inch round cake pan with parchment paper.
3. In a large bowl, whisk together the chestnut flour, lukewarm water, olive oil, honey, and sea salt until smooth.
4. Stir in the chopped prunes and hazelnuts.
5. Pour the batter into the prepared cake pan and spread evenly.
6. Bake for 40 minutes, or until golden brown.
7. Let cool before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 250
Fat: 11g
Carbohydrates: 32g
Protein: 5g
Substitutions for Ingredients
- Chestnut flour can be substituted with almond flour.
- Prunes can be substituted with raisins or dried cranberries.
- Hazelnuts can be substituted with almonds or walnuts.
Variations:
- Add 1/4 teaspoon of ground cinnamon for a hint of sweetness.
- Add 1/4 cup of dark chocolate chips for a richer flavor.
Tips and Tricks:
- Make sure the chestnut flour is sifted before using to avoid lumps.
- The batter should be spread evenly in the pan before baking.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F (175°C) for 10 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream or a scoop of ice cream.
- Sprinkle with powdered sugar for a festive look.
Garnishes:
- Chopped hazelnuts
- Chopped prunes
- Powdered sugar
Pairings:
- Sweet wines such as Moscato or Riesling
- Aged cheeses such as Gouda or Parmesan
Suggested Side Dishes:
- Roasted vegetables
- Arugula salad
- Roasted potatoes
Troubleshooting Advice:
- If the castagnaccio is too dry, add a tablespoon of olive oil to the batter.
- If the castagnaccio is too wet, add a tablespoon of chestnut flour to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands thoroughly before and after handling food.
Food History:
Castagnaccio is a traditional Italian cake made with chestnut flour, olive oil, and honey. It is believed to have originated in the Tuscany region of Italy and is commonly served during the winter months.
Flavor Profiles:
This castagnaccio has a nutty, sweet flavor with hints of honey and olive oil. The prunes and hazelnuts add a subtle fruitiness and crunch.
Serving Suggestions:
- Serve as a dessert or snack.
- Serve with a glass of sweet wine.
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Region: Italian