Castagnaccio Pugliese (Chestnut Flour Cake)
Meal: 201 Protein: 3g Carbs: 24g Fat: 11g
This cake is so moist, it does not need a frosting or a glaze. If you’re inclined, you could serve it with a bit of whipped cream or ice cream, but my favorite is the Italian way….with espresso, of course!
This is a perfect 2.5 dessert for a couple of reasons. The calories are reasonable at 200 per serving. And this is achieved by very low added sugar in the cake. Most of the sweetness comes from the dried fruit soaked in wine. The fat comes mainly from really good Olive Oil. I’ve put a link in the ingredients from my newest favorite. It has an incredible flavor profile plus it has the very important D.O.P designation which means it follows very strict production standards. I promise, you’ll taste the difference immediately. And let’s talk about the chestnut flour. It is lower fat and calories than almond flour, and lower carb than white flour. Plus, it has much higher fiber content. It’s a perfect substitute for the gluten-free crowd and a delightful change of pace for everyone else.
Please note: The ingredients suggested are ones that I have personally used and know the quality of. There are many, many substitutes and other sources. Smart Swapping is neither an advertiser, not a beneficiary of any ingredient purchases.
Castagnaccio Pugliese (Chestnut Flour Cake)
Serving size 1" Square 201 Protein: 3g Carbs: 24g Fat: 11gIngredients
- 1/2 C Raisins
- 1/2 C Dried Tart Cherries
- 1/4 C Red Wine (https://www.totalwine.com/wine/red-wine/cabernet-sauvignon/iter-cabernet-napa/p/14221175
- 1 Med Orange Zest and Juice
- 1 1/2 C Chestnut Flour https://nuts.com/search/instant?query=chestnut%20flour
- 1/4 C Raw Sugar
- 1 T Baking Powder
- 2 Tbsp Cocoa Powder
- 1/2 C Olive Oil https://www.amazon.com/gp/product/B07N6PP3CH/ref=ppx_yo_dt_b_asin_title_o05_s00
- 2 T Honey
- 2 Large Eggs
- 1 C Unsweetened Almond Milk
- 1 T Black Strap Molasses
- 1/3 C1/3 C Pine Nuts toasted
- 1/3 C Raw Pistachios toasted and rough chopped
Directions
- Preheat oven to 350F.
- Prepare a 9” cake or springform pan with Oil and Parchment Paper. Set Aside.
- In a large bowl, sift together flour, sugar, baking powder, cocoa powder, and salt. In a separate bowl, whisk together oil, honey, eggs, milk, and molasses. Add wet ingredients to dry ingredients, whisking to avoid lumps. Add fruit and nuts (reserving a very small amount of each for the top of the cake). Mix well and pour into prepared pan. Top with reserved fruit and nuts.
- Bake cake for 35 minutes or until cake is set in the middle. Remove from oven and allow to cool completely before removing from pan. Dust lightly with powdered sugar.
- Place reserved liquid from the dried fruit in a pan over medium heat. Cook until reduced by 50% and lightly syrupy. Drizzle on cake when serving.
This cake is lovely served with Espresso or glass of Red Wine.
