Castagnaccio, Tuscan chestnut cake
The simplest version of castagnaccio involves a basic mix of chestnut flour, water, oil and rosemary, resulting in a cake with an almost biting, smoky flavour and a texture similar to bread pudding.
Servings 10
Ingredients
- 50 g (1 3/4 oz) raisins
- 1 tablespoon vinsanto
- 250 g (2 cups) chestnut flour
- 400 ml (1 ½ cups) water
- 1 pinch fine sea salt
- 20 g (3/4 oz) pine nuts
- 50 g (1 3/4 oz) walnuts
- 1 sprig of rosemary
- Extra virgin olive oil
Instructions
- Preheat the oven to 175°C (350°F) and soak the raisins in warm water with a tablespoon of vinsanto.
- Add the chestnut flour and salt to a bowl. Pour in the water a little at a time, stirring continuously to prevent lumps.
- Add the squeezed raising and half of the pine nuts and walnuts, then stir again.
- Grease a 10-inch/26 cm round baking dish with plenty of extra virgin olive and pour in the batter.
- Sprinkle with the remaining pine nuts and walnuts, then add the rosemary needles.
- Drizzle with extra virgin olive oil and bake for about 25 to 30 minutes until the chestnut cake is dry on the top and covered with fine lines. You can eat it warm or cold.
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