This is the tastiest autumn recipe you can make. Castagnaccio is a classic for us in autumn and we can’t go a year without it.
Ingredients:
450g chestnut flour
2 glasses of semi-skimmed milk
2 tablespoons olive oil
25g butter
a sprig of rosemary
two teaspoons of orange zest
a handful of pine nuts
a handful of raisins
2 tablespoons sugar
50gr walnut kernels
a pinch of salt
extra pine nuts and rosemary to garnish
Best Italian Chestnut Cake Recipe | Castagnaccio:
Pour flour into a bowl and add the milk a little at a time, mixing carefully. I used both full glasses but using different chestnut flours could require even less or even it might be necessary to add a drizzle of water to be of the right consistency. The dough must be very soft but not liquid.
Add a pinch of salt, sugar, a sprig of chopped rosemary, orange zest, pine nuts, raisins after having softened them in water and squeezed, the chopped walnuts, and at last season everything with the oil.
Mix all the ingredients well, mix carefully, then pour into a 24cm round cake pan.
Garnish on top to taste with pine nuts and a little extra rosemary. Finally, add the flaked butter and put the cake in a preheated static oven at 180 for 40 minutes.
The cake will be ready when the cracks form on top. Pay attention to the cooking times because overcooking it could result in a cake that is too hard. Let it cool a bit and then serve at room temperature.