Tuscan Castagnaccio
Traditional chestnut flat cake from Tuscany.
Equipment
- bowl
- cutting board
- knife
- whisk
- spatula
- circular baking tray (32Ø)
Ingredients
- 500 g chestnut flour (17.63 oz)
- 700/750 g water (26.45 oz)
- 80 g pine nuts (2.82 oz)
- 80 g raisins (2.82 oz)
- 80 g walnuts (2.82 oz)
- 1 rosemary twig
- extra virgin olive oil (1.41 oz)
- salt
- water for soaking
Instructions
- Soak the raisins in some water for 10 minutes.
- Peel off the rosemary, then roughly cut the walnuts.
- In the bowl, combine flour with water and mix with the whisk until there are no more lumps. You should reach a creamy and homogeneous consistency: depending on the chestnut flour you are using, you may need more or less water.
- Add the chopped walnuts, the rosemary needles and the pine nuts to the bowl. Remember to leave a small part for the decoration on top.Now add the wrong-out raisins and 1 levelled tsp of salt. Mix with the spatula until all the ingredients are well combined.
- Oil the baking tray, then pour the mixture and level it.Garnish the surface with the dried fruit and the rosemary you put apart, then finish with some olive oil.Bake at 190°C (374°F), in pre-heated static oven for 30 minutes.Leave it to cool down completely before serving.
Notes
If you like, you can add 20g of sugar.
Storage: 5 days in a cake container or Tupperware.