Castagnaccio with raisins and rosemary without pine nuts
A Tuscan chestnut-flour cake with raisins and rosemary, prepared without pine nuts.
Active time15 min
Cooking30 min
Total3 hResting : 2 h
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Ingredients
- 1 sprig of rosemary
- 500 ml water
- 350 g chestnut flour
- 1 tbsp olive oil
- 60 g raisins
Preparation
Soak the raisins in a bowl of warm water for 60 minutes, then drain.
60 g raisins- bowl
- colander
Preheat the conventional oven to 175 °C. Gradually whisk the measured water into the flour. Add the drained raisins. The mixture should fall in a thick ribbon.
500 ml water350 g chestnut flour- oven
- mixing bowl
- whisk
- scales
Line a round tin with baking paper and brush with the allocated oil. Pour in the batter and scatter over the rosemary leaves. Bake for about 30 minutes, until the surface is dry and lightly cracked. Leave to cool completely, about 60 minutes. Choose a tin suited to the amount of batter so the layer stays fairly thin, and monitor the baking.
1 sprig of rosemary1 tbsp olive oil- oven
- round cake tin
- baking parchment
- pastry brush
- cooling rack
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration