Castagnaccio, name originates from the Italian word castagna (chestnut), is a standard Tuscan cake made from chestnut flour, really easy to prepare and gluten-free. Pine nuts, oil, rosemary and raisins likewise join this tasty, damp and really soft cake. Furthermore, sugar-free considering that chestnut flour is currently naturally sweet.
We indulged ourselves in making these chestnut flour crepes too: chestnut-crepes-with-ricotta-persimmon-cream
Serves: 4-5|Preparation time: 20 minutes|Cooking time approx: 35 to 40 minutes
Chestnut flour, sieved: 500 g.
Walnuts: 100 g.
Pine nuts: 80 g.
Raisins: 80 g.
Table Fine Salt: 5 g.
Water: 450 ml.
Additional Virgin Olive Oil, 2 tablespoons.
Rosemary, fresh: 1 sprig.
Technique
Soak the raisins in some lukewarm water 10 minutes or till soften, squeeze to eliminate the excess water and pat dry. Approximately slice the walnuts, reserved.
Integrate chestnut with salt in a big bowl, include water a little at a time till you get a smooth mix.
Sign up with the walnuts, raisins and pine nuts, keeping some aside to garnish right before baking it. Put half of the olive oil in the dough and blend it well.
Brush with oil the within a cake mould. The mould can be either round or rectangle-shaped fit, however it must have a size or side of a minimum of 30 cm and a border 2 cm high. Gather the dough and utilize a spatula, level the surface area. Spray on the top the walnuts, raisins and pine nuts that you kept aside, together with the rosemary leaves.
Drizzle on the top with the remainder of the olive oil.
Bake 25 to thirty minutes in the pre-heated oven. It is necessary to prepare Castagnaccio at a low temperature level considering that it needs to be soft and damp within and a little crispy on the exterior.
Prepared when its surface area begins breaking and the pine nuts on top will get a golden colour.
Enable to cool off before serving.
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