Castagnaccio - Italian Chestnut Flour Cake

1. 1

   Cover the raisins with cold water and leave them to soak for 15 minutes; then drain and dry.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Serve warm or cold with chilled white wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.