Chestnut Flour Cake: Castagnaccio
Total:
1 hr 20 min
Prep:
15 min
Inactive:
20 min
Cook:
45 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
15 min
Inactive:
20 min
Cook:
45 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
15 min
Inactive:
20 min
Cook:
45 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 ounces raisins
  • 16 ounces sweet chestnut flour
  • 2 tablespoons sugar
  • Zest of 1/2 orange
  • Pinch salt
  • 2 cups water
  • 3 tablespoons olive oil, plus more for pan
  • 1 fresh rosemary sprig, leaves picked
  • 1 ounce chopped walnuts
  • 1 ounce pine nuts

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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Castagnaccio: Chestnut Flour Cake

Recipe courtesy of David Rocco

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