Castagnaccio Pugliese Chestnut Flour Cake Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Place the raisins in a ramekin of water to soften for 20 minutes.
• In a large mixing bowl, sift the chestnut flour. Add the sugar, orange zest, and pinch of salt, mix well and then gently start adding the water to the mix.
• Using an electric hand mixer, beat the mixture well making sure to eliminate any lumps, then add 2 tablespoons olive oil, and half of the raisins and mix again.
• Lightly oil an 11-inch pie plate with 2-inch sides with olive oil and pour in the batter it should be no more than 1/3-inch thick. Sprinkle the cake with rosemary leaves, the remaining softened raisins, walnuts, and pine nuts. Sprinkle with 1 tablespoon olive oil and bake for about 40 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• In a mixing bowl combine the flour, sugar, salt, and water. Whisk the batter well until the batter is silky smooth in consistency.
• Add the olive oil to a nonstick pie pan and heat in the oven for 5 minutes. Once the oil and pie pan are hot, add the batter. Smooth out the batter evenly. Sprinkle the raisins, pine nuts, rosemary and orange zest on top.
• Bake the cake for 10 to 15 minutes, or until the top is golden.

Steps:

• 1. Soak the raisins for a few minutes in a small bowl with warm water. 2. Mix the chestnut flour, oil, salt, sugar, and water (I used 2 c, but you can add a little more according to your taste and the consistency of the batter). 3. Drain the raisins and mix them into the batter, along with the pine nuts. 4. Pour the batter into a greased 9" diameter pan, 2" deep. The batter will not rise during baking, so if you have a slightly different size pan on hand, that is fine too. 5. Sprinkle the rosemary sprigs over the top of the batter and drizzle with a little bit of olive oil. 6. Bake at 400 F for 1 hour. You'll know it is ready when the surface is covered with little cracks. Cool, turn out onto a plate, and enjoy!