How to bake 'castagnaccio' chestnut cake 🇮🇹

Bake 'Castagnaccio' Chestnut Cake 🇮🇹

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INGREDIENTS

⬅baked this cake and ever since it has become a folklore tradition in this region of Italy. This story and this recipe is adapted from liana belmondo who has a cooking show on cuisine TV in France

Mix flour and water until you have a smooth batter. I used a hand blender.. Then add the oil and the raisins(already soaked in warm water)

Mix flour and water until you have a smooth batter. I used a hand blender.. Then add the oil and the raisins(already soaked in warm water)

The thickness of the cake should not be thicker 1.5 cm.

The thickness of the cake should not be thicker 1.5 cm.

Following exactly the recipe of luana, I found that the raisins will burn when added on top and that it will need 35 mins rather than 30 mins but of course it depends on your oven

Following exactly the recipe of luana, I found that the raisins will burn when added on top and that it will need 35 mins rather than 30 mins but of course it depends on your oven

Delicious.....Love chestnuts

Delicious.....Love chestnuts

  • 500.0g Chestnut flour
  • Salt a pinch
  • 3.0c Water
  • 40.0g Olive oil / 4 tbsp
  • 100.0g Raisins
  • 100.0g Pine seeds
  • 100.0g Walnuts
  • Few Rosmary branches
  • Baking dish round or others
  • Oven 200/30-35mins
Paris ??
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