Italian Chestnut Cake (Castagnaccio)
Ingredients:
250 grams chestnut flour (high-quality and sweet)
500 ml water
50 grams raisins
50 grams walnuts
25 grams pine nuts
1-3 tablespoons sugar (depending on level of sweetness desired)
1 pinch salt
grated zest of one organic orange
1 sprig fresh rosemary
4 tablespoons extra virgin olive oil (plus extra for greasing pan)
Place the raisins in water in a small bowl, let soak for
30 minutes, then drain and squeeze the raisins.
Gather the ingredients
Place the chestnut flour (sift the chestnut flour to remove any clumps) in a large bowl. Add the zest, the sugar and the salt. Stir and pour in the water. Stir continuously to prevent lumps. Add 3 tablespoons extra virgin olive oil and stir well.
Let sit for 30-60 minutes.
Preheat oven to 200°C.
Grease a round cake tin (34 cm) with extra virgin olive oil and pour in the mixture.
Sprinkle raisins (drained and squeezed), walnuts (roughly chopped), pine nuts, rosemary needles and one tablespoon olive oil over the top of the cake.
Bake for about 45 minutes, until the top has little cracks all over it.
Serve tepid or at room temperature.