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Castagnaccio
A traditional cake with a dense,
moist texture.
Special equipment
8in (20cm) round springform cake pan
Ingredients
1 tbsp olive oil, plus extra for greasing
(^1) ⁄ 3 cup (2oz) raisins
(^1) ⁄ 4 cup (scant 1oz) sliced almonds
(^1) ⁄ 4 cup (scant 1oz) pine nuts
3 cups chestnut flour
2 tbsp sugar
pinch of salt
1
(^3) ⁄ 4 cup milk or water
1 tbsp finely chopped rosemary leaves
zest of 1 orange
Method
1 Preheat the oven to 350°F (180°C).
Grease the cake pan and line the base
with parchment paper. Cover the raisins
in warm water and leave for 5 minutes
to plump them up. Drain.
2 Put the almonds and pine nuts on a
baking sheet and toast gently for 5–10
minutes, until lightly browned. Sift the
chestnut flour into a large mixing bowl.
Add the sugar and salt.
3 Using a balloon whisk, gradually whisk
in the milk or water to produce a thick,
smooth batter. Whisk in the olive oil and
pour the batter into the pan. Scatter over
the raisins, rosemary, zest, and nuts.
4 Bake at the center of the oven for 50–60
minutes until the surface is dry and cracked
and the edges slightly browned. The cake
will not really rise. Leave in the pan for 10
minutes, then carefully turn it out and leave
it to cool completely on a wire rack. Remove
the parchment paper.
STORE The Castagnaccio will keep in an
airtight container for 3 days.
NOTE Chestnut flour is available from Italian
delicatessens.
SERVES
6–8
25
MINS
50–60
MINS