Castagnaccio – Cheeky Chestnut Cake
Originally from Tuscany, this recipe is a favourite of our Nonna and always puts a smile on her face when we make it for her. We remember her telling us stories of how she would grind the chestnuts into flour to make this cake on the farm in Italy when she was young and this is our version of the recipe.
- 1oog Butter
- 150g Chestnut flour
- 150g Muscovado sugar
- 4 eggs
- 100g Dark chocolate chips or Raisins
- 1 tsp baking powder
- Cocoa Powder/Icing sugar
- Mascarpone cream to serve
Preheat oven to 160C and grease a 22 or 23 cm/ 9inch springform tin with a little oil or butter and line the base with baking parchment.
Sift the chestnut flour into a large bowl, add the sugar, butter, eggs, and baking powder and whisk until smooth. Fold in the chocolate chips.
Pour the mixture into the prepared tin and bake for 35 minutes or until risen and the sides move away from the tin. Remove from the oven and leave to cool.
Serve with a dollop of mascarpone and sprinkle over cocoa powder or icing sugar. Enjoy with a glass of Vin Santo or other dessert wine…