The Castagnella cake is a typical dessert of the autumn period, an ancient recipe that comes from the heart of the Tuscan-Romagnolo Apennines, where in previous centuries chestnuts were one of the main foods, first eaten fresh and then transformed into flour to last the whole winter.
Once it was called Castagnella cake, today that we have globalized we can say it is a plum cake with chestnut flour, but the substance does not change …
Unfortunately, these ancient recipes are being lost along the path of globalization of the Italian cuisine, but it is with a certain pride that we can offer you this recipe from Forno di Tirli, a completely natural company that grows each product in total respect for the environment and traditions between the peaks of the Apennines.
Being able to snatch the recipe of this delicious plum cake was not easy, Mrs. Franca jealously guards the recipes that her mother gave her as treasures and is good for you, so do her honor with this cake: it is truly exceptional!
The recipe is quite simple, and it must remain simple and without frills: it is a tasty cake, but with a mountain flavor, no frivolity, only substance, thanks to an organic chestnut flour of the highest quality.
That’s all, now let’s start kneading.
Ingredients for the plum cake with chestnut flour
- 6 eggs
- 250 ml of milk
- 250 of extra virgin olive oil
- 350 grams of brown sugar
- 10 grams of natural yeast
- 1 gram of vanilla
- 400 grams of chestnut flour
- 200 grams of wheat flour
- 1 tablespoon of cocoa powder
- 50 grams of pine nuts
How to prepare the perfect plum cake with chestnut flour
Turn on the oven to 180 degrees.
In a bowl, beat the eggs with the sugar until they are well blended, then add the oil and milk and mix again gently.
Separately, mix the chestnut flour, wheat flour, and cocoa, and then slowly pour the flour into the mixture of eggs, oil, and milk, and sugar, continue mixing until all the flour has been perfectly blended.
It’s time to add yeast and vanilla, final stir, and then put everything in a mold, garnish on the surface with pine nuts and bake at 180 degrees for 30 minutes.
To understand if the plum cake is cooked, plant a toothpick in the center of the cake and check that it is dry enough.
Which wine goes well with the plum cake with chestnut flour?
We choose a passito wine with intense aromas of spices and dried fruit, with good sweetness to marry the particular flavor of the chestnut: the Vino Santo from the Francesco Poli winery is perfect. Sweet vermouth, Port wine, Marsala, Madeira wine, Sherry, Brandy, Cognac, and Calvados are other valid alternatives, perhaps more structured and alcoholic, but always excellent.
If you prefer a cocktail, the creamy and aromatic taste of the Golden Cadillac is perfect!