15/03/2024
| TASTE |
I think there’s a magic in Castagnaccio. It’s a traditional Italian chestnut flour cake that is so easy to make, wholesome, nutritious, and naturally vegan, lactose-free, gluten-free and sweet without sugar!
🇬🇧Recipe card in the stories > TASTE
🇮🇹 Scheda ricetta in italiano nelle storie > TASTE
CHESTNUT CAKE
sugar free | naturally gluten free
250 g chestnut flour
50 g raisins
500 g water
Extra virgin olive oil
1 pinch salt
1 spring rosemary
1 handful bread crumbs (optional)
30 g pine nuts
1. I soak the raisins in warm water and preheat the oven to 175°C.
2. I sift the chestnut flour and salt to a bowl. I pour in the water a little at a time, stirring gently to prevent lumps.
3. I add the squeezed raisins and half of the pine nuts.
4. I grease a baking dish with plenty of extra virgin olive oil, and sprinkle with some bread crumbs.
5. I pour in the batter and sprinkle the remaining pine nuts, then add the rosemary needles.
6. I drizzle with extra virgin olive oil and bake for about 30 minutes, until the chestnut cake is dry on the top and covered with fine lines.
7. I let it cool completely before serving.
