Castagnaccio (Chestnuts cake)
A long time ago, when people were very poor, Italians used to prepare meal with chestnuts they found in woods. There was nothing else to eat, so women used chestnut flour to prepare “polenta” and this sort of pizza cooked in the oven, without any egg, only with some wild rosemary. The sweet taste was given by the natural sugar contained in chestnuts.
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Ingredients
- 400 g chestnut flour
- 600 g water
- 50 g nuts
- 50 g pine nuts
- 80 g raisins
- 50 g chestnut honey
- 4 tablespoons sunflower seeds oil
- 1 pinch of salt
- rosemary
Details
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
Chop the nuts. Put raisins in hot water for a few minutes.
Step 2
In a large bowl, sift the flour. Add salt, oil and honey to the flour. Then add slowly the water, turning round and round.
Step 3
When all the water has been absorbed, put inside the batter all other ingredients and combine. Then pour the batter in a cake pan and place some rosmary leaves on the surface.
Step 4
Bake into preheated oven for about 30 minutes to 180°C, until you see some cracks on the top. Cool down the cake and sprinkle whit icing sugar the surface.
To avoid burning, put a baking tray between the cake and the upper grill. Remove it after about 20 minutes.
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