Start by soaking the raisins in a little water and a splash of Vin Santo. Let them soften while you prepare the rest
In a large bowl, add the chestnut flour, a pinch of salt, the sugar, and half of the soaked raisins, well drained. Then grate all the orange zest directly into the bowl, just the orange part for maximum aroma.
Next, squeeze the orange and add the juice to the flour along with 750 ml of water. Mix gradually while pouring in the liquids, so you don’t end up with lumps and get a smooth batter instead.
Once ready, let the batter rest for 15 minutes.
Grease a baking pan with olive oil and pour in the batter. Scatter over the remaining raisins, add a few rosemary leaves, and finish with a drizzle of extra virgin olive oil.
Bake at 180°C (350°F) for about 35 minutes.
The cake is ready when the surface starts to crack—that’s the sign you’re looking for!
Inforna a 180°C per circa 35 minuti: il castagnaccio è pronto quando la superficie inizia a spaccarsi
0 servings