Castagnaccio Recipes

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:

• 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!

Steps:

• 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.