Castagnaccio is a special cake from the north of Italy (made with chestnut flour, olive oil, walnuts, pine nuts and water). It is notable for its pronounced sweet taste and complex scents and flavour, combining aromatic families such as dried chestnut, dried fruit, biscuits and spices. And the best thing: it's gluten free!
Active time: 10 minutes
Ingredients for a 6-8 people
- 750 ml of water
- 6 teaspoon olive oil
- 80 gr raisins
- 500 gr chestnut flour
- 6 gr bicarbonate (produces a softer dough)
- 100 gr nuts
- 100 gr pine nuts
- 100 gr walnuts
- 40 gr sugar
First preheat the oven for about 20 minutes. In the meantime put the raisins in a small bowl filled with warm water. Take the flour and put it in a bowl, slowly add the water while you go on stirring with a whisk until you get a creamy mixture.
Now take the raisins, throw away the water and press out the remaining water from the raisins. Then add the raisins and the nuts to the mixture (hold back a small amount of mixed nuts to decorate the surface of the cake before you put it into the oven).
Take a low oven dish (big enough to cut out 8 pieces of cake) and grease it so that the complete inner surface is coated with a thin layer of olive oil. Now fill the dish with the dough and evenly distribute it. Cover with the remaining nuts and a bit of oil and put it into the oven. Bake for about 30 minutes at 200 degrees (until you see the crispy crust and the nuts are golden).