Recipes · Italian · Cakes
Castagnaccio (Chestnut Cake)
One serving has 678 kcal and 8 g protein, and at least a fifth of a woman's daily need of manganese (169%), copper (123%), pyridoxine (65%), vitamin C (53%), thiamin (41%) and phosphorus (38%). Ready in 55 minutes.
- Preparation: 20 min
- Cooking: 35 min
- Makes: 1 serving (321 g)
- Difficulty: Easy
- Diets: Vegan, Gluten-free, Dairy-free
- Contains: nut
Ingredients
- 150 g Chestnuts, roasted
- 120 g Water
- 15 g Olive oil
- 15 g Raisins
- 10 g Pine nuts
- 10 g Walnuts
- 0.5 g Rosemary, fresh
Method
- Makes one small cake, about 6 slices; multiply all the ingredients by 6 for a whole cake. Traditional castagnaccio is made with dried chestnut flour; finely ground roasted chestnuts are the closest pantry stand-in and give a similar flavor, though the batter is a little denser.
- Grind the roasted chestnuts to a fine, flour-like meal in a food processor.
- Whisk in the water gradually to make a smooth, thin batter, similar to a crepe batter. Stir in half the olive oil and the raisins.
- Pour into an oiled shallow baking dish so the cake is only about 1.5-2 cm deep.
- Scatter the pine nuts, walnuts and rosemary over the top and drizzle with the remaining olive oil.
- Bake at 190 °C (375 °F) for 30-35 minutes until a thin, cracked crust forms on top.
- Cool before slicing; serve at room temperature.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 678 kcal | 32% |
| Carbohydrates | 94.1 g | |
| Water | 184 mL | |
| Fiber | 9.4 g | 32% |
| Protein | 8.2 g | 17% |
| Tryptophan | 0.08 g | |
| Threonine | 0.27 g | |
| Isoleucine | 0.3 g | |
| Leucine | 0.5 g | |
| Lysine | 0.38 g | |
| Methionine | 0.16 g | |
| Cystine | 0.2 g | |
| Phenylalanine | 0.33 g | |
| Tyrosine | 0.22 g | |
| Valine | 0.41 g | |
| Histidine | 0.21 g | |
| Fat | 31.7 g | |
| Monounsaturated | 14.9 g | |
| Polyunsaturated | 11 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 9.8 g | |
| Saturated | 3.8 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 69.5 mg | 7% |
| Copper | 1.1 mg | 123% |
| Iron | 2.6 mg | 14% |
| Magnesium | 97.5 mg | 31% |
| Manganese | 3 mg | 169% |
| Phosphorus | 268 mg | 38% |
| Potassium | 1,107 mg | 24% |
| Selenium | 2.5 µg | 4% |
| Sodium | 12.5 mg | |
| Zinc | 1.9 mg | 24% |
| Thiamin (vitamin B1) | 0.45 mg | 41% |
| Riboflavin (vitamin B2) | 0.32 mg | 29% |
| Niacin (vitamin B3) | 2.7 mg | 19% |
| Pantothenic acid (vitamin B5) | 0.92 mg | 18% |
| Pyridoxine (vitamin B6) | 0.84 mg | 65% |
| Folate (vitamin B9) | 120 µg | 30% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 13.5 mg | 3% |
| Vitamin A | 2.4 µg | 0% |
| Vitamin C | 39.7 mg | 53% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 3.9 mg | 26% |
| Vitamin K | 26.9 µg | 30% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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