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Castagnaccio
Chestnut Flour Cake
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 1995
This must be one of the very oldest of all the cakes eaten in poor Italian households. It is extraordinarily nourishing and full of goodness and used to be a great favourite with schoolchildren, who would take hot thick slices of it wrapped in paper to eat on the way to school. Chestnut flour is available at good Italian delicatessens.
Ingredients
Method
Cover the sultanas with cold water and leave them to soak for 15 minutes; drain and dry. Mix together the chestnut flour and salt and stir in enough cold water to make a batter which is slightly thicker than pancake batter.
Oil a shallow cake tin and pour in the batter, smooth it with a spoon, then scatter over the caraway seeds, pine nuts, rosemary and sultanas.
Drizzle a littl