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Il Castagnaccio
3 tablespoons Piccolo Moilno Dolce Verde olive oil, plus 2 tablespoons more for brushing pan, drizzling
3 1/2 cups chestnut flour
1 cup milk
1 1/2 cup cold water
1/2 cup sugar
3 tablespoons pine nuts
1 tablespoon fresh rosemary, chopped
salt
Preheat oven to 350 degrees. Brush a deep layer pan with oil. Sift flour into a bowl and gradually whisk in the milk and 1 1/2 cups cold water until thoroughly combined. Stir in sugar, a pinch of salt and the oil, then spoon into pan. Sprinkle with pine nuts and rosemary and drizzle with a little olive oil. Bake for 40 minutes; cool before cutting to serve.
Adapted from "The Silver Spoon"
This unusual dense cake is perfect for a gluten-free diet.
Ingredients
- 5 tablespoons Badia a Coltibuono Extra Virgin Olive Oil [2]
- 3 1/2 cups Muraca Farina di Castagne (chestnut flour)
- 1 cup milk
- 1 1/2 cup cold water
- 1/2 cup sugar
- 3 tablespoons pine nuts
- 1 tablespoon fresh rosemary, chopped
- Flamingo Sea Salt [3]
Preheat oven to 350 degrees. Brush a deep layer pan with 1 tablespoon oil. Sift flour into a bowl. Gradually whisk in the milk and 1 1/2 cups cold water until thoroughly combined. Stir in sugar, a pinch of salt and 3 tablespoons oil, then spoon into pan. Sprinkle with pine nuts and rosemary, and drizzle with a little olive oil, up to 2 tablespoons. Bake for 40 minutes; cool before cutting to serve.
Adapted from "The Silver Spoon"