Chestnut Cake (Castagnaccio)

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recipe by Monica Bianchessi

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    343

In Rome, Castagnaccio is one of the traditional street foods of the winter and Christmas seasons. From October to December there are vendors of roasted chestnuts and Castagnaccio in the city. This is the soft version, in Tuscany the Castagnaccio is prepared thinner and crunchier. User generated recipes have not been re-tested by Kenwood.

recipe updated Nov 17, 2022

Ingredients

  • Raisins icon
    Raisins
    50 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    60 g
  • Chestnut flour icon
    Chestnut flour
    250 g
  • Salt icon
    Salt
    4 g
  • Milk icon
    Milk
    400 ml
  • Water icon
    Water
    350 ml
  • Pine nuts icon
    Pine nuts
    20 g
  • Fresh rosemary icon
    Fresh rosemary
    2 sprigs

Tools

  • kCook icon Oven
  • kCook icon kCook Multi
  • kCook icon Round pan - 23cm (9")
  • kCook icon Kcook bowl

Step preview

  1. Pre-heat oven - 170°C
  2. Add extra virgin olive oil to a clean round pan then set aside
  3. Fit whisk tool to kCook bowl
  4. Add chestnut flour, salt, milk and extra virgin olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl with filler cap fitted
  7. Mix with filler cap fitted - 1 min, speed 7
  8. Then add water to the kCook bowl
  9. Mix with filler cap fitted - 1 min, speed 4
  10. Transfer content of kCook bowl to round pan
  11. Spread until level
  12. Top with raisins, pine nuts and fresh rosemary
  13. Bake - 50 min, 170°C
  14. Remove from oven and let cool
  15. Serve
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