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Castagnaccio (chestnut cake)

Prep Time15 minsCook Time30 minsTotal Time45 mins

 500 g chestnut flour
 1 l water
 50 g pine nuts
 50 g nuts
 100 g raisin
 7 spoon of olive oil
 1 rosemary sprig
 a pinch of salt
 4 spoon of sugar
Preparazione
1

Put the raisins in warm water to recover.
Mix the chestnut flour with water, add 4 tablespoons of oil, sugar and salt and stir.

2

Grease a low cake pan and place this batter on the bottom, adding the pine nuts, walnuts, raisins that you have removed from the water, a few sprigs of rosemary and another two tablespoons of oil.

3

Put your mixture to bake at 200 ° C until a crisp and golden crust has formed.

Enjoy your chestnut cake both hot and cold.
As they say in Tuscany ... "the puddle is good hot and cold!"