Chestnut Cake with Lemon Sauce: Castagnaccio

Name: Chestnut Cake with Lemon Sauce: Castagnaccio
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 10
Cuisine: Global
Ingredients: 473 grams chestnut flour; 2 Tbsps extra virgin olive oil; 2 Tbsps chopped fresh rosemary leaves; 4 lemons, sliced paper-thin, seeds removed; 122 milliliters milk, very cold; 300 grams sugar; 2 Tbsps sugar; 29 grams walnut pieces

If you want to add more gluten free recipes to your repertoire, Chestnut Cake with Lemon Sauce: Castagnaccio might be a recipe you should try. One serving contains 365 calories, 4g of protein, and 7g of fat. For $3.04 per serving, you get a dessert that serves 10. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up sugar, walnut pieces, lemons, and a few other things to make it today. From preparation to the plate, this recipe takes about 55 minutes. Waiting for Christmas, and Castagnaccio con Lardo (Chestnut Cake with Fat Back).

Instructions

Preheat the oven to 375 degrees F.

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Oven

In a large mixing bowl, place the flour, sugar and walnuts.

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Walnuts

All Purpose Flour

Sugar

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Mixing Bowl

Add 1/2 cup milk and slowly add the rest of the milk, stirring constantly to avoid forming lumps in the batter.

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Milk

Grease the cake pan with 1 tablespoon of the oil and pour in the batter.

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Cooking Oil

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Cake Form

Drizzle the top of the batter with the remaining olive oil and distribute the rosemary evenly over the top.

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Olive Oil

Rosemary

Bake for 45 minutes, or until a toothpick pierced in the center comes out clean.

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Toothpicks

Oven

While the castagnaccio is cooking, in a small saucepan, combine the lemons, sugar, and 1 cup water over medium heat. Cook until quite soft and bubbly, about 20 minutes.

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Lemon

Sugar

Water

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Sauce Pan

Remove the castagnaccio and serve either warm or cool with lemon sauce.

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Lemon

Sauce

Equipment

Ingredients

Servings:

473grams

chestnut flour 2Tbsps

extra virgin olive oil 2Tbsps

chopped fresh rosemary leaves 4

lemons, sliced paper-thin, seeds removed 122milliliters

milk, very cold 300grams

sugar 2Tbsps

sugar 29grams

walnut pieces

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.