Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Chestnut Flour Cake: Castagnaccio
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 48
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 31
- Total: 1 hr 20 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 45 min
Ingredients
2 ounces raisins
16 ounces sweet chestnut flour
2 tablespoons sugar
Zest of 1/2 orange
Pinch salt
2 cups water
3 tablespoons olive oil, plus more for pan
1 fresh rosemary sprig, leaves picked
1 ounce chopped walnuts
1 ounce pine nuts
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.