Castagnaccio – A Kind of Cake From Chestnut Flour

A cake recipe for all foodies:

O.K., that was a joke: you can get chestnut flour almost only in the Lucca area. I have a dim memory that chestnuts are also ground in the Lüneburg Heath, but do not know this in detail. Warning No. 2: it is a recipe of Franca, who cooks the whole thing by feel and experience, so the quantities are “only” remeasured by me. Preparation time: 10 min (plus 20 to half an hour baking time) Preheat the stove to 200 degrees.

In a wide bowl, mix the chestnut flour with the milk. The dough should have a consistency similar to pancake or crepe dough, i.e. not too thick.

Now line the bottom and sides of the baking pan with the parchment paper. Then pour in the batter.

The dough is now sprinkled with the tablespoon of pine nuts. Wash the rosemary sprig and spread the plucked needles on the dough.

Finally, carefully spread a little olive oil on the dough.

After decorating the cake and seasoning it at the same time, place it in the oven for about 20 to 30 minutes, until the dough has set and the surface is lightly browned.

Lift the cake out of the pan with the tips of the parchment paper, divide it into pieces and bring it to the table preferably still warm.

The cake is quite fatty due to the chestnut flour, and the rosemary taste is not to everyone’s taste! Although no sugar is put in, tastes Castagnac

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