(Almost) original chestnut cake
Procedure
Ingredients · Servings 6
- 60 g Raisins
- 260 g Chestnut flour
- 320 g Water
- 1 pinch salt
- 30 g extra virgin olive oil
- 30 g Brown sugar (optional)
- 30 g pine nuts
- Almond grains (optional)
Method · 1 h
- Castagnaccio is a humble dessert made with chestnut flour. It's ideal for those on a diet or low in sugar, gluten-free, and butter-free.
- Castagnaccio is a humble dessert made with chestnut flour. It's ideal for those on a diet or low in sugar, gluten-free, and butter-free.
- Castagnaccio is a humble dessert made with chestnut flour. It's ideal for those on a diet or low in sugar, gluten-free, and butter-free.
- Castagnaccio is a humble dessert made with chestnut flour. It's ideal for those on a diet or low in sugar, gluten-free, and butter-free.
- Castagnaccio is a humble dessert made with chestnut flour. It's ideal for those on a diet or low in sugar, gluten-free, and butter-free.
- Castagnaccio is a humble dessert made with chestnut flour. It's ideal for those on a diet or low in sugar, gluten-free, and butter-free.
- Castagnaccio is a humble dessert made with chestnut flour. It's ideal for those on a diet or low in sugar, gluten-free, and butter-free.
I soaked 60g of raisins for 10 minutes.
In a bowl, whisk together 260g of chestnut flour, 320g of water, and a pinch of salt.
Then I added 30g of extra virgin olive oil, 30g of brown sugar (optional), the squeezed raisins and the pine nuts (keep some for decoration).
I oiled a baking pan (I put baking paper on the bottom) and poured the mixture in.
I decorated with raisins, pine nuts and chopped almonds (the original version calls for rosemary).
I baked it at 180° for 40 minutes until the surface cracked.
I served it cold after a few hours of rest.
