Tuscan Chestnut Cake is a traditional cake made in autumn where chestnuts were abundant. A very easy and genuine recipe made since many years, with very simple ingredients like chestnut flour, peanuts, wallnuts and raisins. A flavoured gluten free cake, which doesn’t need rising, so even faster, to enjoy when it’s getting cooler outside in front of you fireplace!
300g chestnut flour 380g water 4 sugar spoons 2 evo oil spoons 40g raisins 40g peanuts 40g wallnuts Rosmary Salt
Here’s how to prepare it
Wet the raisins and toast peanuts in a hot pan, in the meantime sift chestnut flour in a pot adding, 2 spoons of Evo Oil, a pinch of salt, 4 sugar spoons and water very slowly. Use a whisk to blend the dough until becoming fluid, than add raisins, peanuts and wallnuts. Oil a baking tray, add the dough and garnish with rosemary and a little of evo olive oil on top. Bake for 35 minutes at 180°.
Which wine are you gonna pair with Castagnaccio? Do you need a help?
Our pairing is Moscadello di Montalcino Vendemmia Tardiva 2016 Capanna. Made with 100% muscat grapes, this Moscadello ages in oak barrels of 10 Hl for 1 year and 6 months in bottle. Sweet acacia honey aromas, pears and candied fruits, persistent and complex, this is the perfect wine to pair with cakes and dry patisserie.
Moscadello is the oldest wine made in Montalcino, its origins go back to the XIV century, today is a rare pearl of the area, few wineries only still produce such a particular nectar and even less the wineries who age it, like Capanna, historical producer from the north side of Montalcino.
“Capanna” winery, owned by the Cencioni family since 1957, situated in the Montosoli area, in the north of Montalcino, was founded by Giuseppe Cencioni. He was one of the historical producers who believed in the potencial of this land, starting bottling his own wines in the 1960’s and after Brunello di Montalcino was granted DOC status in 1966, Giuseppe was one of the 25 founders of the Consorzio del Vino Brunello di Montalcino.
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