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350 g
Chestnut flour
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430 g
Water
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40 g
Raisins
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50 g
Walnut kernels
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40 g
Pine nuts
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1 spring
Rosmary
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5 tbsp
Extra virgin olive oil
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1 tsp
Fine salt
Castagnaccio is a typically autumnal cake. The name “castagnaccio” comes from the Italian word ‘castagna’, which means chestnut. Castagnaccio is, indeed, a traditional dessert made with chestnut flour and raisins, pine nuts, walnuts, and rosemary. It is difficult to determine its exact origin.
You will find there are different variations of the castagnaccio depending on the region. For instance, castagnaccio is called pattona in Liguria, ghirighio in Umbria, or baldino in Sardinia. The recipe does not require yeast nor sugar. You just need to mix chestnut flour with water and olive oil until smooth. Then you add raisins, pine nuts and rosemary.
The chestnut cake is then baked in the oven for half an hour until cracked on the surface. Let it cool before cutting it into slices and savour it.
Steps
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1
Done
10 minutes
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Wash the raisinsFirst wash the raisins in fresh water and soak them in bowl of cold water for about 10 minutes. |
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2
Done
5 minutes
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Rosemary flavored olive oilHeat a little olive oil in a small saucepan and add a few rosemary needles to flavor it. |
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3
Done
10 minutes
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The doughIn a bowl, sift the chestnut flour and add the water and salt. Mix well. Add the flavored olive oil, half of the pine nuts, raisins, and walnut kernels coarsely chopped. Mix well until smooth and homogeneous. Pour the dough into a well-oiled mold. Complete with the rest of the pine nuts, walnut kernels, and raisins. Add a few rosemary needles. |
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4
Done
35 minutes
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BakingCook in oven preheated to 380° F (195° C) for approximately 35 minutes. |
