Chestnut cake

Chestnut cake

Castagnaccio

By
From
The Collection
Serves
8-10
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
750g fresh chestnut flour
salt
6 tablespoons caster sugar
6 tablespoons extra virgin olive oil
3-4 rosemary sprigs
150g raisins

Method

  1. Preheat the oven to 180°C. Mix the flour, a pinch of salt and the sugar with enough cold water to obtain a soft but not too runny mixture. Put the oil in a deep 30 x 40cm baking tray and spread evenly, then pour in the batter. Sprinkle with the rosemary and raisins and bake for 20 minutes, until golden. Cut into squares to serve. It’s best served hot but can also be eaten cold.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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