For centuries this rustic cake used to be the only sweet dish available to the peasants of Toscany, Liguria and Piedmont, all regions of Italy where chestnut is a very common cooking ingredient. It is moist, compact and unleavened. If you love chestnuts and dried fruits, you will love Castagnaccio for its delicate and naturally sweet taste.
1 tbsp | extra virgin olive oil | 15 mL | |
2 tbsp | raisins | 20 g | |
2 tbsp | Marsala wine, or Port wine | 30 mL | |
2 1/4 cups | chestnut flour | 260 g | |
3 tbsp | sugar | 35 g | |
1 pinch | salt | 0.1 g | |
2 cups | milk, partly skimmed, 2% | 500 mL | |
1/4 cup | pine nuts | 30 g | |
1 sprig | rosemary, fresh, finely chopped | 5 g |
per 1 serving (110 g)
Amount % Daily Value |
Calories 210 |
Fat 6 g 10 % |
Saturated
1.5 g
8 % |
Cholesterol 10 mg |
Sodium 30 mg 1 % |
Carbohydrate 31 g 10 % |
Fibre 4 g 18 % |
Sugars 17 g |
Net Carbs 27 g |
Protein 4 g |
Vitamin A 4 % |
Vitamin C 9 % |
Calcium 9 % |
Iron 2 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Milk and Alternatives | ½ |
Fats | 1 |
Other Foods | ½ |