Tuscan Chestnut Cake: An Autumn-Scented Recipe…
Friends of Granny Tricks today with this recipe we fly straight to Tuscany! Let’s prepare together castagnaccio, a very special traditional dessert made with chestnut flour. It has few ingredients and is very easy to prepare, but above all it is very rich in dried fruit.
For those who do not know it, this is the quintessential autumn dessert! It smells of afternoons spent in front of a hot drink watching the yellow and red leaves fall from the window. If you have never tasted it yet, believe me: this is the perfect recipe to celebrate Tuscany in chestnut season.
Ingredients:
- 350g (12.3 oz) chestnut flour
- 460ml (2 cups) water
- 35g (1/4 cup) raisins
- 50g (1/2 cup) shelled walnuts
- 40g (1/4 cup) pine nuts
- Fresh rosemary, to taste
- Tuscan extra virgin olive oil, as needed
- A pinch of salt
How to prepare Tuscan Chestnut Cake:
- Soak the raisins.
- Chop the walnuts.
- Trim the leaves from the rosemary.
- In a bowl mix chestnut flour, a pinch of salt and water.
- Add chopped walnuts, pine nuts, raisins, rosemary and extra virgin olive oil produced in Tuscany.
- Grease a baking pan with a little oil.
- Pour the mixture into the baking dish and decorate the surface with more nuts, rosemary, a drop of oil and bake.
- Bake in a “static” (already hot) oven at 190 °C (375 °F) for about 30 minutes.
- When the Castagnaccio is ready, take it out of the oven, let it cool, cut a slice and enjoy!
Bon Appétit!