Castagnaccio
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
12 Slices
- Serves:
- 12
ingredients
- 1 1⁄2 cups fine chestnut flour
- 2 tablespoons maple sugar
- 1 pinch sea salt
- 1 1⁄2 cups lukewarm mineral water, plus additional for soaking currants
- 1⁄4 cup dried currant
- 1⁄4 cup pine nuts
- 1 tablespoon fresh rosemary leaf
- 2 tablespoons expeller extra virgin olive oil, plus extra for greasing pan
- 1⁄2 orange, zest of
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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RECIPE SUBMITTED BY
AllieBrooklynBaker
Brooklyn, New York
I really love to bake, but i'm not much of a cook. i went gluten-free about 5 years ago, so have learned to bake with almond flour, coconut flour, chickpea flour, and rice flour. i usually use flax meal or chia seeds mixtures as substitutes for eggs, as i am a vegetarian (but not vegan) although i sometimes use eggs. love this site and all the great recipes! thanks for reading and enjoy your kitchen creations today!