Castagnaccio

The chestnut cake Castagnaccio is a typical “slow” cake.It is sugar-free, egg-free, diary-free, gluten-free and one with the few ingredients possible, but rich in flavor.

The chestnut cake is a typical cake of the autumn and winter period. It has a distinctive and very particular flavor, usually either you love it or you hate it. It is a sugar-free and a gluten-free cake and also one with the fewest ingredients possible.

It can be eaten warm or hot and it is delicious served with a spoon of whipped cream or ice cream, or simply dusted with icing sugar.

It is a cake that was made in poor farms when white flour was scarce. Nowadays we hear much of the abuse of refined flour and the recovery of the poorest and substitutes that when integrated can help us stay healthy. This is one of those recipes, simple, fat-free, gluten-free, diary-free, sugar-free and egg-free.

Try it and tell me what do you think!

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 10

Ingredients

1. 17 oz. chestnut flour
2. 2 oz. pine nuts
3. 2 oz. raisins
4. 1/4 cup extra virgin olive oil
5. 23-24 fl.oz. water (this is an indicative volume, it may be needed a less or more quantity of water, use the quantity to obtain a fluid consistency) For greasing the pan
6. butter

Instructions

1. Soak the raisins in water for about 15-20 minutes
2. In a large bowl pour the flour
3. Add a pinch of salt
4. Add pine nuts
5. Add raisins soaked in water and squeezed
6. Then pour the water slowly and gradually stir with a fork
7. Continue to add water until the dough is smooth
8. Add the oil
9. Mix the oil with a fork
10. Heat the oven to 180 degrees. Put a little butter in a baking pan and place the pan with the butter for a few minutes in the oven to mel the butter, remove the pan and brush the melted butter over the entire inner surface of the pan. The traditional recipe uses butter, but you can substitute the butter with a drizzle of oil and baking paper.
11. Pour the mixture into the pan
12. Put in the oven as soon as it reaches 180 degrees and cook for at least half an hour and as long as the surface form small cracks.

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