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 milliliters chestnut flour; 2 Tbsps extra virgin olive oil; 2 Tbsps chopped fresh rosemary leaves; 4 lemons, sliced paper-thin, seeds removed; 118 milliliters milk, very cold; 355 milliliters sugar; 2 Tbsps sugar; 59 milliliters walnut pieces

Chestnut Cake with Lemon Sauce: Castagnaccio requires roughly 55 minutes from start to finish. This recipe serves 10. One serving contains 365 calories, 4g of protein, and 7g of fat. Not A mixture of sugar, milk, walnut pieces, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet.

Instructions

Preheat the oven to 375 degrees F.

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Oven

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

Ingredients you will need

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.

Ingredients you will need

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