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Typically, chestnut cake has been the reserve of the fall season, when chestnuts ripen and fall from their trees. This recipe is good all year as the mix of flours makes for a lighter, flavorful crumb. It is different in style from the traditional Tuscan Castagnaccio, which uses just the chestnut flour and is much more dense. Notes: Make sure to sift the chestnut flour, as it clumps easily. Also, make sure to store your flour either in the refrigerator, or in a cool, dark place as it is fragile and will spoil if not handled with care.
View original recipe on cookpad.comCover sultanas with water, or marsala (optional). Let stand for 30 minutes.
Preheat oven to 325º.
Butter a 9" springform pan, coat with AP flour.
Sift chestnut flour into a large mixing bowl
Add AP flour, baking powder, baking soda, salt, cardamom, and nutmeg. Whisk and set aside.
Drain the sultanas, reserve the liquid separately.
In a stand mixer, cream together the sugar and butter.
Add the vanilla, chestnut honey, and 1 tbsp reserved Marsala (if using) on low speed.
Add eggs, one at a time until thoroughly mixed in.
Add half the dry ingredients, mix well. Add the 2nd half.
Add the sultanas, combine.
Bake in oven for 45 minutes.
After 45 minutes, check on doneness. If the top of the cake is browning too quickly, cover with foil to prevent scorching.
Cake is done when a toothpick comes out cleanly.
Remove from oven, place on cooling rack.
Let cake cool completely in the pan.
Serve with whipped cream flavored with a tbsp of the reserved Marsala.
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