Ingredients
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500 gr Chestnut flour
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450 gr Water
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400 gr Milk
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100 gr Caster sugar
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150 gr Kernel wallnuts
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150 gr. Raisin
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50 gr Pine nuts
Directions
This particular cake seems to have Lucchesi roots.
Lucca is a beautiful town with ancient walls that surround it. In a 1553 Commentary book it is written that “a certain gentleman called Pilade da Lucca, was the first person who made “castagnazzi” and he was praised for that”
It is not easy to find a very well made one, but if you follow this recipe you will be satisfied.
I suggest you make it not too tall (1 cm is perfect). Use a flat and short baking tray.
Steps
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1
Done
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Powdered ingredientsIn a large bowl mix the flour with the sugar previously sieved |
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2
Done
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Mix powdered and liquid ingredientsAdd milk and water pouring them “a filo” (that means to pour the liquid continuously but at a slow flow) till you make a smooth mixture without lumps. You should reach an average density. |
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3
Done
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Laying and bakingGrease a rectangular baking tray, then pour in the mixture, sprinkle the surface with pine nuts and chopped rosemary. |
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4
Done
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SecretTo give the typical cracks on the top you should pour on the top a trickle of oil. |
