The Castagnaccio cake

 Castagnaccio cake Puglia

Dear friends,


today is the day of St. Martin.

Here in Italy we eat the castagnaccio cake.
For some it is a cake Ligurian origins.
This cacke is common in Piedmont, Lombardy, Veneto, Emilia Romagna, Tuscany, Umbria, Campania, Puglia and even in Sicily.
Here there is Patona, a typical mantuan castagnaccio.
I there propose again a revised recipe: 

Ingredients:

250g chestnut flour; 

6 tablespoons sugar: 

1 tablespoons cocoa powder;
30 grams of unsweetened baking chocolate,
1 liter milk
2 tablespoons raisins;
2 tablespoons candied orange peel cut into cubes;
2 tablespoons candied citron peel cut into cubes. 

Preparation Soak the raisins in warm water. Mix in a bowl the chestnut flour, sugar and cocoa. Mix well with the milk, little by little, with a whisk. This gives a compound very liquid, add the raisins squeeze, the pieces of dark chocolate, candied citron and candied orange peel. Keep this mixture in the refrigerator for a night or at least 3 hours. Grease a baking pan with oil and pour the mixture. Bake at 180 degrees until the surface is cracked (50 ') to cool the chestnut into the pan and then turn tagliare.Una this chestnut cake is baked as if it were wet but it is light and fluffy. The pieces of dark chocolate and orange peel give the aromatic notes and crisp longer.

A wine that can accompany this cake is Zibibbo.
Enjoy your meal and best regards.