Castagnaccio
Ingredients
- 1 1/2 cups fine chestnut flour ⓘ
- 2 tablespoons maple sugar
- 1 pinch sea salt ⓘ
- 1 1/2 cups lukewarm mineral water, plus additional for soaking currants ⓘ
- 1/4 cup dried currant ⓘ
- 1/4 cup pine nuts ⓘ
- 1 tablespoon fresh rosemary leaf ⓘ
- 2 tablespoons expeller extra virgin olive oil, plus extra for greasing pan ⓘ
- 1/2 orange, zest of
Instructions
- Preheat oven to 400 degrees.
- Place currants in a small bowl and cover with a small amount of boiling water. Let sit for 10-15 minutes to hydrate.
- In a large mixing bowl, sift together the salt, chestnut flour and maple sugar.
- place the water in another large mixing bowl.
- Slowly incorporate the chestnut flour mixture into the water with a whisk. The final batter will have a creamy consistency.
- Grease a 9 1/2 inch pie plate or 8-inch round cake tin. Place in hot oven for a few minutes to warm up.
- Drain currants and soak out some water.
- Stir most of the currants and pine nuts into the batter, retaining a few of each for the top of cake.
- Add olive oil and stir well.
- Pour into heated pie plate or cake tin.
- Sprinkle remaining currants and pine nuts over the top of the cake.
- Sprinkle rosemary leaves evenly over the top.
- Bake for 40 minutes, or until the top has little cracks all over it.
- Can be served hot or at room temperature. It holds up well for 3-4 days in the fridge.
Nutrition & Diet Analysis (per serving)
537
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).