Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Castagnaccio: Chestnut Flour Cake
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 356
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 31 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 356
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 31 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. In a mixing bowl combine the flour, sugar, salt, and water. Whisk the batter well until the batter is silky smooth in consistency. Add the olive oil to a nonstick pie pan and heat in the oven for 5 minutes. Once the oil and pie pan are hot, add the batter. Smooth out the batter evenly. Sprinkle the raisins, pine nuts, rosemary and orange zest on top. Bake the cake for 10 to 15 minutes, or until the top is golden.
