Castagnaccio

Ep. 12 Castagnaccio 🌰 This is castagnaccio from Tuscany. It not your regular cake, its a dense and thin cake made with chestnut flour. It’s naturally vegan, sugar free and gluten-free. It's nutritious and very easy to make, perfect for breakfast, dessert or a snack! Time to make: 50/60 minutes 🌰INGREDIENTS 250 g chestnut flour 300 ml water 2 tbsp oil 1 tbsp maple syrup 50 g raisins 30 g pine nuts Fresh Rosemary A pinch of salt 1 or 2 tbsp maple syrup (optional) Powdered sugar (optional) 🌰METHOD Preheat the oven to 180C.Star by soaking the raisins in water for 10 minutes. Sift the chestnut flour into a bowl, and mix in a pinch of salt. Add olive oil and gradually add water, whisking until there are no lumps. At this point you can 1 or 2 tbsp of maple syrup if you like. Mix in half of the pine nuts and raisins. Take a baking dish of about 28 cm in diameter and either grease it with oil or place some a wet and squeezed baking paper at the bottom. Pour in the batter and level it out with a spatula. Add the rest of the pine nuts, raisins and some fresh rosemary. You can drizzle some olive oil on top (optional). Bake for 40/45 minutes at 180C until cracks appear on the surface. Let cool down and serve cold or slightly warm. You can top with some powdered sugar.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180C.Star by soaking the raisins in water for 10 minutes. Sift the chestnut flour into a bowl, and mix in a pinch of salt. Add olive oil and gradually add water, whisking until there are no lumps. At this point you can 1 or 2 tbsp of maple syrup if you like. Mix in half of the pine nuts and raisins.

Step 2

Take a baking dish of about 28 cm in diameter and either grease it with oil or place some a wet and squeezed baking paper at the bottom. Pour in the batter and level it out with a spatula. Add the rest of the pine nuts, raisins and some fresh rosemary. You can drizzle some olive oil on top (optional).

Step 3

Bake for 40/45 minutes at 180C until cracks appear on the surface. Let cool down and serve cold or slightly warm. You can top with some powdered sugar.

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