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Castagnaccio

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Ingredients

500 gr Chestnut flour
450 gr Water
400 gr Milk
100 gr Caster sugar
150 gr Kernel wallnuts
150 gr. Raisin
50 gr Pine nuts

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Castagnaccio

Castagnaccio in Siena, Baldino in Arezzo and Ghirighìo in Firenze

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      • Medium

      Ingredients

      Directions

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      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

      1
      Done

      Powdered ingredients

      In a large bowl mix the flour with the sugar previously sieved

      2
      Done

      Mix powdered and liquid ingredients

      Add 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.
      Add squeezed and dried raisins and shelled walnuts. Mix well.

      3
      Done

      Laying and baking

      Grease a rectangular baking tray, then pour in the mixture, sprinkle the surface with pine nuts and chopped rosemary.
      Pour gently (drip down) on the top some extra virgin olive oil.
      Bake for 30 minutes or so in an oven preheated to 180 / 200 °C. (356/392 Fahrenheit)
      Serve the Castagnaccio while still warm, cut into slices.

      4
      Done

      Secret

      To give the typical cracks on the top you should pour on the top a trickle of oil.
      If you don't have a little peak you could fit two tooth sticks into the peak as it is shown in the picture

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