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This is an ancient and very popular cake recipe. Castagnaccio is often sold in the streets of Florence during autumn and
early winter. It is best when freshly made, and should be served warm.
6 servings a. Raisins: 1/4 (30 gr.) b. Chestnut flour: 3 cups (375 gr.) c. Water: 2 1/2 cup (600 ml) d. Extra Virgin Olive Oil: 6 tablespoons e. Pine Nuts: 1/4 cup (45 gr.) f. Rosemary: 2 fresh sprigs g. Salt Soak the raisins in warm water for 20 minutes. In a bowl, mix the flour, water, 2 tablespoons of olive oil and enough salt to balance the sweet flavor of the chestnut flour. It will form a creamy dough. Add 3 tablespoons pine nuts as well as the rosemary. Preheat oven to 450 F (230 C). Pour the remaining oil into a 11 in (27 cm) tart pan (do not use a pan with removable bottom) and add the dough. Do not pour off excess oil. Drain the raisins. Sprinkle the dough with the raisins and the remaining pine nuts. Bake for 20 minutes or until the surface of the castagnaccio begins to crack. Remove the castagnaccio from the pan and serve warm. |
1. Castagnaccio:Chestnut Cake 2. Biscotti di Prato: Almond biscuits 3. Tiramisu: Tuscan Trifle ("pick me up") |
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