Castagnaccio (Italian Chestnut Cake)
- 8.8 ounces chestnut flour, sifted
- 1 1/2 cups water
- 1.4 ounces walnuts
- 0.7 ounces pinenuts
- 1 cup raisins
- 1 sprig of rosemary
- extravergine olive oil
- Preheat oven to 180u0b0C. In a bowl combine chestnut flour and water; stir till you have a smooth mixture (neither too thick not too runny). To be sure not to make the mixture too liquid, add water a little at a time. You may need more or less water than 1 1/2 cup, so be careful, because this is a very important step. Stir in 2/3 cup of raisins.
- Grease a baking pan with a little oil and pour the chestnut mixture. Sprinkle the top with rosemary, pinenuts, walnuts and the remaining raisins. Drizzle some extra oil and bake for about 30 minutes. Castagnaccio is ready when the surface cracks.
water, walnuts, pinenuts, raisins, rosemary, extravergine olive oil
Taken from food52.com/recipes/7470-castagnaccio-italian-chestnut-cake (may not work)