Castagnaccio

Castagnaccio

By
From
The Italian Baker
Makes
2 small or 1 large cake

This is the simplest cake in the world to make, and one of the oldest, dating back in Tuscany to the 1500s. When I was a little girl my mother used to make it during the first days of autumn. At the time I didn’t appreciate the simplicity of the cake, a child’s tastebuds being more attuned to fruity and chocolatey things, but growing up I have learned to love castagnaccio. With its nutty, earthy flavours, I would call it a “cake for grown-ups”. It is perfect served with some whipped ricotta and honey, or paired with a glass of Vin Santo

Ingredients

Quantity Ingredient
2 tablespoons olive oil, for greasing
500g chestnut flour
pinch salt
750ml water, at room temperature
75g walnuts, chopped
50g pine nuts
65g raisins

Method

  1. Preheat the oven to 200°C. Castagnaccio is a very shallow cake, and you can use either two 23 cm shallow cake tins or 1 pizza pan. You can make it rectangular if you like too, but if you want to go with tradition, go for shallow round. Generously oil the chosen tin/s, tapping away any excess oil, and set aside.
  2. Sift the chestnut flour into a large bowl, add the salt and slowly add the water, whisking constantly using a balloon whisk. The batter should be completely lump-free, smooth and creamy.
  3. Pour the batter into the prepared tin/s and sprinkle the walnuts, pine nuts and raisins evenly over the top. Bake for 20–25 minutes or until you see cracks all over the surface. Serve at room temperature.
Tags:
baking
cakes
biscuits
Italian
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