Castagnaccio is a typical cake made with chestnut flour is common to the Apennine mountainous area of Tuscany.
This is the Florentine version whish adds rosemary to the ingredients. Its flavour is very special and not too sweet. Despite being a typically autumn and winter speciality, it can be eaten all year round because it can be enjoyed both warm and cold.
500 gr. sweet chestnut flour
½ glass extra-virgin olive oil
50 gr. chopped pine nuts or walnuts
50 gr. sultanas
grated orange rind (optional)
HOW TO MAKE IT
Sieve the flour and knead with warm water or milk until the dough is smooth and even. Add the oil, the pine nuts or walnuts and the sultanas previously soaked in warm water and squeezed. Mix all the ingredients and pour in a baking tin greased with oil. Top with rosemary needles, pine nuts or walnuts, the orange rind (optional) and a drizzle of oil. Cook in a medium oven (150-160°C) for about an hour.
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