Photograph of the finished Castagnaccio

Italy · Bánh bột hạt dẻ nho khô Castagnaccio

Castagnaccio

1 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chestnut powder Chestnut powder 720 g
  • Photograph of Raisins Raisins 240 g
  • Photograph of Pine nuts Pine nuts 160 g
  • Photograph of Olive oil Olive oil 200 ml
  • Photograph of Sage leaves Sage leaves 32 leaves
  • Photograph of Orange Orange 4
  • Photograph of Salt Salt 8 g
  • Photograph of Powdered sugar Powdered sugar 60 g

Method

  1. 1 Sift the chestnut flour, then mix it with cold water to form a thin paste similar to crepe batter, and strain it through a sieve.
  2. 2 The cake contains no added sugar and no eggs; all the sweetness comes from the chestnut flour and raisins.
  3. 3 Soak the raisins for 20 minutes, then drain and mix them into the paste along with the orange peel.
  4. 4 Pour some olive oil into the batter, then pour the batter into the tray to a thickness of only 1.5 cm.
  5. 5 Sprinkle pine nuts and sage leaves on top, then drizzle with the remaining olive oil.
  6. 6 Bake at 190 degrees for 35 minutes, or until the surface of the cake cracks into a network; this indicates the cake is done.

With an appliance

  • Air fryer 50 min

    Replace step 6: spray castagnaccio tray with oil, set to 205 degrees for 23 minutes and rotate the tray after 12 minutes; the chestnut surface cracks quickly, and the wide tray must be spread into two thin batches.

Start cooking