Castagnaccio: Tuscan Chestnut Cake
Ingredients
- 200 gChestnut flour (sifted)
- 266.7 mlMineral water
- 2 tbspExtra virgin olive oil
- 26.7 gPine nut
- 26.7 gRaisin (rehydrated in warm water)
- 26.7 gWalnut kernel (roughly crushed)
- 1.3 pcRosemary (fresh needles)
- 0.7 pinchFleur de sel
Method
A dense, dark cake exhaling aromas of forest floor and toasted hazelnuts. The crust cracks delicately to reveal a melting, almost creamy heart, with no added sugar.
- 1
Sift the chestnut flour into a large mixing bowl to remove all lumps. Gradually pour in the mineral water while whisking vigorously. Aim for a smooth batter that coats the back of a spoon like thick pancake batter.
- 2
Add the sea salt and two tablespoons of olive oil. Stir in the pre-hydrated raisins, pine nuts, and crushed walnuts. Mix briefly to distribute the dried fruits.
- 3
Generously oil a wide, flat baking dish. Pour the batter to a maximum thickness of 2 cm. Sprinkle with the remaining pine nuts, walnuts, and fresh rosemary needles. Finish with a drizzle of olive oil on top.
- 4
Bake at 180°C. The cake is ready when the surface is dark, cracked like dry earth, and the pine nuts are golden brown.
Frequently asked questions
How do you get this dish right?
- Thickness is crucial: if the cake is too high, it loses its characteristic rustic flatbread texture.
- The quality of the olive oil makes the dish, choose one with character.
- If you want to enhance the smoky notes, lightly toast the pine nuts before adding them.
How long does this dish keep?
Keeps for 3 to 4 days at room temperature, wrapped in a dry cloth.
