Castagnaccio is a typical dessert of the popular Tuscan tradition and areas adjacent to the Apennines. This is a very simple cake made chestnut flour.
How to cook Italian Castagnaccio Recipe
Castagnaccio is a typical dessert of the popular Tuscan tradition and areas adjacent to the Apennines. This is a very simple cake made with chestnut flour and a few other ingredients, usually fall. Moist and dense, but soft enough, castagnaccio has a delicate, unmistakable taste. Tuscan castagnaccio is a dessert traditionally made in places where chestnut is always in abundance. The origins are popular, and so are the ingredients: castagnaccio has little sugar, no eggs, and no butter, is made with chestnut flour, raisins, pine nuts, and walnuts, simple ingredients that make it a delicious and substantial cake. Castagnaccio's recipe is very easy and quick but important to its success is the quality of the raw ingredients. Chestnut flour, in particular, must be fresh to properly express its natural sweetness. Ingredients: 300 grams of chestnut flour 380 gr cold water 4 tablespoons of sugar 2 tablespoons extra virgin olive oil 40 grams of raisins 40 g pine nuts 40 g walnuts 2 sprigs rosemary 1 p…
