Castagnaccio cake

Autumn is the season of chestnuts and castagnaccio, an Italian delicious and energetic chestnut cake you must absolutely taste.

400 g of chestnut flour
40 g of whole brown sugar
30 g of raisins
30 g of pine nuts
butter and breadcrumbs for the baking pan
2 sprigs of fresh rosemary
extra virgin olive oil
75 ml of cold water




Soak the raisins. Put the flour in a big bowl, form a well and lay 4 spoonfuls of oil inside it. Add the sugar, a pinch of salt and slowly pour cold water.


Stir over and over again until smooth, in order not to form clumps. Butter a round baking pan and sprinkle it with bread crumbs. Pour the mixture into it. Spread the raisins (drained and well dried) on the mixture, slightly pushing them into it and add whole rosemary leaves and pine nuts. Pour little oil. Preheat the oven at 200°C and bake for about 50 minutes until it is crusty.


Fennel seeds instead of rosemary.

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