ReceptnaptárCastagnaccio (Tuscan chestnut flour cake, no added sugar)
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Ingredients
Method
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- Preheat the oven to 190 °C and grease a tin of about 24 cm with 1 tbsp oil.
- Mix the chestnut flour with the salt and orange zest and gradually whisk in the water to a smooth batter the thickness of pancake batter.
- Stir in half the raisins and 1 tbsp oil, then pour into the tin (about 1 cm deep).
- Scatter over the rest of the raisins, the pine nuts and rosemary leaves and drizzle with the remaining oil.
- Bake for 30-35 minutes until the top cracks; serve warm or cold with ricotta, it keeps 4 days.
A Receptnaptár original recipe. Calories and protein are estimated.
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