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Castagnaccio - Italian Chestnut Flour Cake
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The oldest of Italian Cakes and a favorite of Pre-WWII schoolchildren. SIMPLE, DELICIOUS, EASY to make.

S. Chokel

Serves/Makes:Serves 6

  • 1/2 cup (125 ml) golden raisins
  • 3-1/4 cups (775 ml) of chestnut flour*
  • 1/2 tsp (2 ml) of salt
  • cold water
  • olive oil
  • 1 tbsp (15 ml) caraway seeds
  • 3 tbsp (45 ml) pine nuts
  • 1/2 tsp (2 ml) dried rosemary
  • Cover the raisins with cold water and leave them to soak for 15 minutes; then drain and dry.
  • Mix together the chestnut flour and salt and stir in enough cold water to make a bter which is slightly thicker than a pancake batter.
  • Oil a 9-inch cake pan and pour in the batter, smooth it with a spoon, then scatter over the caraway seeds, pine nuts, rosemary and golden raisins.
  • Drizzle a little more oil over the top and bake in a 375 degree (200 C.) oven for 10-15 minutes or until the surface is crispy.
  • Serve warm or cold with chilled white wine.
*Chestnut Flour can be purchased or ordered from good Italian Delicatessens or try gourmet web sites.

This must be the oldest of all the Italian cakes eaten in country households and it is extraordinarily nutritious.

I have served this room temperature with creamier and soft cheeses, grapes, pears, and chardonnay wine on Friday nite get-toghters after a long week at work.

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