Castagnaccio

Name: Castagnaccio
Total time: 1200 s
Yield: 6 servings
Ingredients: 2 1/2 cups chestnut flour (300 grams); 1 2/3 cups water (380 grams); 1/4 cup sugar (50 grams); 1/3 cup raisins (50 grams); 1/3 cup pine nuts (50 grams); 1/2 cup walnuts, roughly chopped (50 grams); 1 tablespoon unsweetened cocoa powder; 1 tablespoon rum; 1 sprig fresh rosemary; 2 tablespoons extra virgin olive oil; 1 pinch salt

Pamy_fatto_con_amore @cook_26196045

Castagnaccio is a traditional autumn dessert made with chestnut flour and enriched with raisins, pine nuts, walnuts, and rosemary. This simple country-style dessert always wins everyone over!

Pamy_fatto_con_amore @cook_26196045

Castagnaccio is a traditional autumn dessert made with chestnut flour and enriched with raisins, pine nuts, walnuts, and rosemary. This simple country-style dessert always wins everyone over!

Saved

Ingredients

20 min

6 servings

2 1/2 cupschestnut flour (300 grams)
1 2/3 cupswater (380 grams)
1/4 cupsugar (50 grams)
1/3 cupraisins (50 grams)
1/3 cuppine nuts (50 grams)
1/2 cupwalnuts, roughly chopped (50 grams)
1 tablespoonunsweetened cocoa powder
1 tablespoonrum
1 sprigfresh rosemary
2 tablespoonsextra virgin olive oil
1 pinchsalt

Saved

Steps

20 min

1

Soak the raisins in a bowl of cold water for 10 minutes to rehydrate them.
2

Roughly chop the walnut halves and strip the leaves from the fresh rosemary sprig.
3

Sift the chestnut flour into a large bowl. Add the sugar, salt, olive oil, water, and rum, stirring constantly to prevent lumps from forming.
4

When the batter is smooth and even, add the pine nuts, walnuts, and drained raisins. Mix well.
5

Grease a shallow round cake pan with olive oil and pour in the batter, smoothing the top with a spatula. Sprinkle with extra pine nuts, raisins, and rosemary leaves.
6

Bake in a preheated oven at 350°F (180°C) for about 35 minutes. When a crust with cracks forms on the surface and the nuts are golden, remove from the oven, let cool, and serve.