Castagnaccio-Chestnut Flour Cake

 The Castagnaccio is typical of some regions of Central Italy rich in chestnut trees.

This chestnut flour cake with a long history represented an important nutritive alternative in times of “famine”. In fact, chestnuts have a high caloric content and are rich in vitamins B and carbohydrates and mineral salts. The recipe has some differences depending on the area: in Tuscany, it is about 1 cm high, and in other areas, it can be 2 or 3  cm., some recipes do not add sugar. According to the Tuscan, it should be made with chestnut flour that is on the market only since late November.Remember it is a gluten free flour.

Castagnaccio before being baked.

 This dish has a curious legend: it was said that the leaves of rosemary used in the chestnut were a filter of love: the boy who had eaten the cake offered to him by a girl would fall in love with her and marry her.

This is the recipe that has been taught to us by friends of Casentino (mountain Tuscan area)

Orange zest and sugar.
  • 500 gr.chestnut flour
  • 100 gr. sultanas
  • 50 gr.pine-nuts
  • 1 sprig of rosemary
  • 3tbsp.sugar
  • 1 orange zest
  • 4 tbsp.extra virgin olive oil
  • 1 pinch salt
  • 1/2 litre water

Mix the flour with the sugar, a pinch of salt, the grated orange peel, and Β½ litre of water.

Once you have a smooth mixture add 2 spoonfuls of oil and leave aside for 1 hour.

 Pour into a greased cake-tin, about 1.5cm high.

Sprinkle the top with rosemary, the sultanas, the pine-nuts

Pour on a little oil and bake in the oven at 180Β°C for 30 minutes. Sometimes people add also 6 walnuts.

And now serve it to the person you love

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