Tuscan chestnut cake (castagnaccio)
Cakes
Castagnaccio is often called a 'cake' in English translations, but it's really something else. It's something like a dense, thick crêpe (not quite as fluffy as a pancake), rather than a 'cake'. It's hard to describe, but a description is necessary for those that have never come across the texture of this ancient, rustic and unusual Tuscan delicacy before. <br /> <br />Tuscans don't have much of a sweet tooth and Castagnaccio is proof of this, as it mainly relies on the naturally sweet flavor of the chestnut flour and the raisins. Ancient versions of this recipe don't even include sugar, but today usually a few spoonfuls make their way in there to boost the sweetness ever so slightly -- but it's still, pleasingly, subtle. Some grated orange zest is often added to the batter, and the walnuts can be left out or replaced with more pine nuts. Serve it on its own or with a dollop of fresh ricotta and a glass of red wine or dessert wine.
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