Recipe courtesy of David Rocco
Print
Castagnaccio: Chestnut Flour Cake
Total:
25 min
Prep:
10 min
Inactive:
5 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
25 min
Prep:
10 min
Inactive:
5 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 14 ounces/400 g chestnut flour
  • 2 tablespoons/30 ml sugar
  • Pinch salt
  • 2 cups/1/2 l water
  • 4 tablespoons/60 ml extra-virgin olive oil
  • 1/2 cup/125 ml raisins
  • 1/2 cup/125 ml pine nuts
  • Sprig fresh rosemary
  • Zest of 1 orange

Directions

Preheat the oven to 400 degrees F. In a mixing bowl combine the flour, sugar, salt, and water. Whisk the batter well until the batter is silky smooth in consistency. Add the olive oil to a nonstick pie pan and heat in the oven for 5 minutes. Once the oil and pie pan are hot, add the batter. Smooth out the batter evenly. Sprinkle the raisins, pine nuts, rosemary and orange zest on top. Bake the cake for 10 to 15 minutes, or until the top is golden.

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