Antonio Carluccio, Priscilla Carluccio

Castagnaccio

Chestnut Cake

Preparation info
  • For

    8-10

    • Difficulty

      Easy

Appears in
top 1000Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

There exist various versions of this seasonal dish, which is made with the flour of new autumn chestnuts. Chestnut flour tends to become stale quite quickly, which is why it is best used fresh. This is the one of the simplest and most tasty ways of cooking it.

Ingredients

  • 750 g (1¾ lb) fresh chestnut flour
  • pinch of salt

Method

Preheat the oven to 180°C/350°F/gas 4. Mix the flour, salt and sugar with enough cold water to obtain a soft but not too runny mixture. Put the oil in a deep 30 x 40 cm (12 x 16 inch) baking tray and spread evenly, then pour in the batter. Sprinkle with the rosemary and raisins and