Tuscan Chestnut Cake (Castagnaccio) Recipe

Ingredients:

• 2 cups chestnut flour
• 2 cups water
• 1/3 cup extra virgin olive oil
• 1/2 cup pine nuts
• 1/2 cup raisins
• 2-3 sprigs of rosemary
• A pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Line a 9-inch baking pan with parchment paper and set aside.
3. In a mixing bowl, whisk together the chestnut flour and salt.
4. Add the water in small amounts while whisking to avoid any lumps in the batter.
5. Stir in the olive oil until everything is well combined.
6. Add the pine nuts, raisins and most of the rosemary leaves, leaving a few for decoration.
7. Mix everything well together.
8. Pour the batter into the prepared pan and spread it evenly.
9. Drizzle a little olive oil on top of the batter and place the remaining rosemary leaves on top.
10. Bake in the preheated oven for 30-35 minutes or until the cake becomes golden-brown on top and a toothpick inserted into the center of the cake comes out clean.
11. Remove from the oven and let the cake cool completely in the pan.
12. Take it out of the pan, cut into pieces and serve.

Verdict:

This Tuscan chestnut cake is a unique and delightful dessert that has a distinct flavor. The combination of chestnut flour with pine nuts and raisins provides a nutty and slightly sweet taste. The addition of rosemary adds a fragrant aroma to the overall presentation of the dish.

Serving Suggestions:

This Tuscan chestnut cake can be served with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be complemented with a cup of freshly brewed coffee or tea as a perfect after-dinner dessert. Enjoy!