Chestnut castagnaccio
A dense Tuscan chestnut-flour cake with raisins and pine nuts.
Active time15 min
Cooking30 min
Total3 hResting : 2 h
Add to my week
Loading your week…
Ingredients
- 1 sprig of rosemary
- 500 ml water
- 350 g chestnut flour
- 1 tbsp olive oil
- 80 g pine nuts
- 60 g raisins
Preparation
Soak the raisins in a bowl of warm water for 60 minutes, then drain.
60 g raisins- bowl
- colander
Heat a conventional oven to 175 °C. Gradually whisk the measured water into the flour. Add the drained raisins and 65 g of pine nuts. The batter should fall in a thick ribbon.
500 ml water350 g chestnut flour80 g pine nuts- oven
- bowl
- whisk
Wash the rosemary and strip off its leaves before adding it. Line a round tin with parchment and brush with the listed oil. Pour in the batter in a shallow layer, 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.
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