Castagnaccio – chestnut flour cake
Castagnaccio is an Italian cake, typical of Tuscany region, made with chestnut flour, milk, olive oil and pine nuts. There are many different versions, with walnuts, with raisins, etc. Chestnut flour is sweet and rich in proteins and it’s naturally gluten-free.
Ingredients
- Chestnut flour: 400 gr
- Milk: 100 ml
- Water: 400 ml
- Olive Oil: 40 ml and some more to grease the pan
- A pinch of salt
- Half teaspoon of baking soda
- Pine nuts: 60 grams
- Rosemary
In a large bowl mix the chestnut flour with milk and water, using an electric mixer. Add olive oil and keep mixing until smooth. Add a pinch of salt, the baking soda and the pine nuts. Keep some pine nuts for topping Castagnaccio. Put the dough in a round baking pan (24-28 cm diameter) and top it with the remaining pine nuts and the rosemary leaves.
Bake in a preheated oven (195°C) for 30-35 minutes.
Enjoy!
Castagnaccio
