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Castagnaccio
Preparation time: 15 min + 40 min baking time
Discover the delicacy of Tuscany with this traditional castagnaccio recipe, which is gluten-free and vegan. This classic Italian cake made with chestnut flour is naturally sweet and flavoured with sultanas, pine nuts and a hint of fresh rosemary. Ideal for an authentic coffee break or as a savoury-sweet dessert, this simple, natural recipe has been used for generations.
Ingredients
| 250 | g | Chestnut flour | |
| 350 | ml | Water | |
| 60 | ml | Olive oil | |
| 75 | g | Raisins | |
| 50 | g | Pine nuts | |
| Some needles | Rosemary | ||
| Pinch | Salt | ||
| 4 tbsp | Chestnut flakes (optional) | ||
Instructions
Preheat the oven to 180°C. Soak the raisins. Grease the baking tin or line with baking paper.
Sieve the chestnut flour and mix with water until smooth. Stir in the olive oil, salt (sugar).
Fold in the raisins and half of the pine nuts.
Pour into the tin and smooth out. Sprinkle with the remaining pine nuts and rosemary and drizzle with olive oil.
Bake at 180°C for approx. 30-40 mins. until firm and dark brown.
Products
Finest organic chestnut flour from Piedmont. Gluten-free.
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