Castagnaccio Pugliese (Chestnut Flour Cake)

Name: Castagnaccio Pugliese (Chestnut Flour Cake) - Pamela H.
Ingredients: 250 g chestnut flour (edible) 200 ml oil 200 ml milk * 2 eggs 120 g granulated sugar 1 packet of baking powder 2 tablespoons of bitter cocoa 1 handful of raisins 1 handful of walnut kernels 1 handful

Desert - Castagnaccio Pugliese (Chestnut Flour Cake) by Pamela H. - Recipia

To prepare a delicious cocoa cake with raisins and nuts, we will start by ensuring that we have all the necessary ingredients at hand. It is important to use quality ingredients to achieve a final result that meets expectations. The first step is to take care of the dry ingredients. We sift the flour, cocoa powder, and baking powder through a sieve. This process will not only ensure that the ingredients are well aerated, but it will also help prevent lumps from forming in the batter. In a separate bowl, we will combine the milk with the oil, mixing them well to obtain a homogeneous composition. In another container, we will beat the eggs together with the sugar using a mixer. It is essential to continue mixing until the mixture becomes frothy and light in color. This will give the cake a light and fluffy texture. Once we have achieved this consistency, we will start adding the other ingredients. We alternate adding the flour mixture and the milk mixture, mixing with the mixer on low speed to avoid splashing. We continue until we obtain a homogeneous batter, similar to that of a cake. Finally, we will fold in the raisins and chopped nuts, mixing gently with a spatula to avoid crushing them. We prepare a cake pan, greasing it with butter to prevent sticking. We carefully pour the mixture into the pan, ensuring it is evenly distributed. For an extra texture and flavor, we sprinkle almonds on top of the batter. Now, it is time to bake the cake. We preheat the oven to 180°C and let it heat up well. We place the pan in the oven and bake for about 40-50 minutes, or until we check if it is done. We do the toothpick test: if it comes out clean, our cake is perfectly baked. After removing it from the oven, we let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. It is important to let the cake cool completely before slicing and serving, to enjoy an optimal texture. This dessert is perfect for a snack alongside a cup of tea or coffee, being a delicious choice for any time of the day.

Ingredients

250 g chestnut flour (edible) 200 ml oil 200 ml milk * 2 eggs 120 g granulated sugar 1 packet of baking powder 2 tablespoons of bitter cocoa 1 handful of raisins 1 handful of walnut kernels 1 handful

Castagnaccio Pugliese (Chestnut Flour Cake)

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