Florentine recipe at Casa Rovai bed and breakfast: il castagnaccio

Castagnaccio is a very special cake made with chestnut flour and therefore particularly  suitable  in winter time..

Preparation time: 20 minutes.
Cooking time: 30 minutes.

  • 400g chestnut flour.
  • 4 tbsp extra-virgin olive oil.
  • 2 tbsp sugar
  • Salt.
  • 100g raisins.
  • 50g pinenuts.
  • 50g walnuts.
  • Rosemary.

Sift the chestnut flour into a mixing bowl and gradually add 500ml of water, whisking continually to avoid lumps forming, until you have a smooth paste, neither too runny nor too thick, but forming ribbons when it falls from the spoon. Soak the raisins and squeeze out the excess water. Add two tablespoons of oil, sugar and pinch of salt.. Pour the mixture into a baking dish (typically rectangular) oiled (the cake should usually be about 1cm high), sprinkle with pinenuts, chopped walnuts, some rosmary leaves on top and drizzle 2 tablespoon of oil over. Put in the oven for thirty minutes.
Leave aside for about half an hour before serving as the cake should be eaten either tepid or cold.

 
 

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