Florentine castagnaccio is a typical dessert of the Tuscan tradition. Made with chestnut flour, sugar, sultanas, pine nuts and rosemary, it has a unique, rustic flavor. Perfect to enjoy during autumn and winter, this dessert is easy to prepare and will be a true pleasure for the palate.
In a bowl, put the chestnut flour, 4 tablespoons of oil, the sugar and a pinch of salt.
Work the mixture carefully and gradually add 900 g of cold water while stirring continuously with a wooden spoon.
You should obtain a batter free of lumps.
Butter a cake pan, sprinkle it with breadcrumbs and pour in the batter in a 2 cm high layer. Sprinkle the surface with rosemary, pine nuts and previously softened sultanas.
Drizzle 2 tablespoons of oil over it.
Bake at 200°C for 50 minutes.
Pan
Oven
Bowl
Baking pan
Knife
Store the castagnaccio in an airtight container at room temperature for 2-3 days.
Italy, Toscana
| Energy (kcal) | 360.22 |
| Carbohydrates (g) | 70.49 |
| of which Sugars (g) | 34.18 |
| Fat (g) | 5.58 |
| of which Saturates (g) | 0.76 |
| Protein (g) | 6.7 |
| Fiber (g) | 9.48 |
| Sale (g) | 0.01 |
