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Castagnaccio with cranberries and pine nuts

Castagnaccio with cranberries and pine nuts

Castagnaccio with cranberries and pine nuts. Prepared with dried cranberries instead of raisins.

Active time15 min

Cooking30 min

Total3 hResting : 2 h

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Ingredients

  • 1 sprig of rosemary
  • 60 g dried cranberries
  • 500 ml water
  • 350 g chestnut flour
  • 1 tbsp olive oil
  • 80 g pine nuts

Preparation

  1. Soak the dried cranberries in a bowl of warm water for 60 minutes, then drain.

    60 g dried cranberries
    • bowl
    • colander

  2. Heat a conventional oven to 175 °C. Gradually whisk the measured water into the flour. Add the drained dried cranberries and 65 g of pine nuts. The batter should fall in a thick ribbon.

    500 ml water
    350 g chestnut flour
    80 g pine nuts
    • oven
    • mixing bowl
    • whisk
    • scales

  3. Line a round tin with parchment and brush with the listed oil. Pour in the batter, scatter over the remaining 15 g of pine nuts and the rosemary leaves. Bake for about 30 minutes until the surface is dry and lightly cracked. Cool completely, about 60 minutes. Choose a tin suited to the amount of batter to keep a shallow layer, and check doneness.

    1 sprig of rosemary
    1 tbsp olive oil
    • oven
    • round cake tin
    • baking parchment
    • pastry brush
    • cooling rack

Allergens

Composition to be confirmed.

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

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

Castagnaccio with cranberries and pine nuts