A traditional cake with a dense, moist texture.
Special equipment :
8in (20cm) round springform cake pan
- 1 tbsp olive oil, plus extra for greasing
- 1/3 cup (2oz) raisins
- 1/4 cup (scant 1oz) sliced almonds
- 1/4 cup (scant 1oz) pine nuts
- 3 cups chestnut flour
- 2 tbsp sugar
- pinch of salt
- 13/4 cup milk or water
- 1 tbsp finely chopped rosemary leaves
- zest of 1 orange
- Preheat the oven to 350°F (180°C). Grease the cake pan and line the base with parchment paper. Cover the raisins in warm water and leave for 5 minutes to plump them up. Drain.
- Put the almonds and pine nuts on a baking sheet and toast gently for 5–10 minutes, until lightly browned. Sift the chestnut flour into a large mixing bowl. Add the sugar and salt.
- Using a balloon whisk, gradually whisk in the milk or water to produce a thick, smooth batter. Whisk in the olive oil and pour the batter into the pan. Scatter over the raisins, rosemary, zest, and nuts.
- Bake at the center of the oven for 50–60 minutes until the surface is dry and cracked and the edges slightly browned. The cake will not really rise. Leave in the pan for 10 minutes, then carefully turn it out and leave it to cool completely on a wire rack. Remove the parchment paper.
STORE The Castagnaccio will keep in an airtight container for 3 days.
NOTE Chestnut flour is available from Italian delicatessens.
Prep : 25 mins
Cook : 50-60 Mins