{"id":1835,"date":"2020-11-05T14:54:42","date_gmt":"2020-11-05T13:54:42","guid":{"rendered":"https:\/\/www.wineandpassion.it\/?p=1835"},"modified":"2020-11-06T16:47:22","modified_gmt":"2020-11-06T15:47:22","slug":"chestnut-cake","status":"publish","type":"post","link":"https:\/\/www.wineandpassion.it\/en\/chestnut-cake\/","title":{"rendered":"Chestnut Cake"},"content":{"rendered":"\n

Tuscan Chestnut Cake is a traditional cake<\/strong> 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<\/em> cake<\/strong>, which doesn\u2019t need rising, so even faster, to enjoy when it\u2019s getting cooler outside in front of you fireplace!<\/p><\/p>\n\n

\"Chestnut<\/figure>\n\n

Ingredients<\/h2>\n\n

300g chestnut flour380g water4 sugar spoons2 evo oil spoons40g raisins40g peanuts40g wallnutsRosmarySalt<\/p><\/p>\n\n

Here\u2019s how to prepare it<\/h2>\n\n

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\u00b0.<\/p><\/p>\n\n

Which wine are you gonna pair with Castagnaccio? Do you need a help?<\/h2>\n\n

Our pairing is Moscadello di Montalcino Vendemmia Tardiva 2016 Capanna<\/strong>.<\/a> 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<\/strong>, this is the perfect wine to pair with cakes and dry patisserie.<\/p><\/p>\n\n

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\"\"<\/figure>\n<\/div>\n\n\n\n
\n

Moscadello is the oldest wine made in Montalcino<\/strong>, its origins go back to the XIV century<\/em>, 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.<\/p><\/p>\n\n\n\n

\u201cCapanna\u201d winery<\/a><\/strong>, 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<\/strong> who believed in the potencial of this land, starting bottling his own wines in the 1960\u2019s and after Brunello di Montalcino was granted DOC status in 1966<\/strong>, Giuseppe was one of the 25 founders of the Consorzio del Vino Brunello di Montalcino.<\/p><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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 [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":1416,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[62],"tags":[],"class_list":["post-1835","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nChestnut Cake Recipe - Enoteca Vino al Vino Montalcino<\/title>\n<meta name=\"description\" content=\"Tuscan Chestnut Cake is a traditional cake made in autumn, a very easy and genuine recipe for a flavoured and gluten free cake.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.wineandpassion.it\/en\/chestnut-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chestnut Cake Recipe - 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