Castagnaccio

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READY IN: 55mins
SERVES: 12
YIELD: 12 Slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Place currants in a small bowl and cover with a small amount of boiling water. Let sit for 10-15 minutes to hydrate.
  • In a large mixing bowl, sift together the salt, chestnut flour and maple sugar.
  • place the water in another large mixing bowl.
  • Slowly incorporate the chestnut flour mixture into the water with a whisk. The final batter will have a creamy consistency.
  • Grease a 9 1/2 inch pie plate or 8-inch round cake tin. Place in hot oven for a few minutes to warm up.
  • Drain currants and soak out some water.
  • Stir most of the currants and pine nuts into the batter, retaining a few of each for the top of cake.
  • Add olive oil and stir well.
  • Pour into heated pie plate or cake tin.
  • Sprinkle remaining currants and pine nuts over the top of the cake.
  • Sprinkle rosemary leaves evenly over the top.
  • Bake for 40 minutes, or until the top has little cracks all over it.
  • Can be served hot or at room temperature. It holds up well for 3-4 days in the fridge.
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