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Castagnaccio recipe from Italy #gourmetproject #fallrecipes
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Castagnaccio recipe

Course Dessert
Cuisine Italian
Author Claudia Rinaldi

Ingredients

  • 10.5 oz chestnut flour 300 gr - 3 cups
  • 14 oz cow milk 400 gr - 1 + 2/3 cups
  • 0.9 oz raisins 25 gr - about two tablespoons + 1-2 extra tablespoons
  • 0.5 oz pine nuts 15 gr - about a tablespoon + 1 extra tablespoon
  • 1/3 cup extra-virgin olive oil 1/2 glass + 1 extra tablespoon
  • 1/2 rosemary sprig + 1/2 extra sprig
  • 1.5 tablespoons sugar
  • 1 teaspoon salt

Instructions

  1. Preheat the oven to 180°C (350°F).

  2. Place the raisins in a cup of water and set them aside.
  3. Heat the olive oil and the rosemary sprig in a small pot (don’t get to a boil).
  4. Sift the flour through a fine sieve and into the stand mixer.

  5. Add the salt, sugar, and half of the oil. Mix a few seconds. Add the milk and mix until completely amalgamated.

  6. Toss in the pine nuts and the raisins (drained and squeezed).

  7. Pour the mixture into a medium cake pan, greased with a tablespoon of extra-virgin olive oil.
  8. Pour the remaining oil over the surface, and garnish it with the remaining pine nuts, raisins, and rosemary needles.

  9. Bake for 40 minutes.

  10. Wait for the temperature to decrease a little and unmold the cake.

  11. Serve it warm or room temperature with wine, ice cream, or cream.