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Italian

Castagnaccio

The rustic Tuscan chestnut flour cake: no sugar, no eggs, just chestnut flour, water and olive oil, studded with soaked raisins, pine nuts and rosemary and baked until its dark crust cracks all over.

SnacksLunch & dinnerVegan25g+ protein8g+ fibre
50 min20 prep · 30 cookEasy693 kcalper serving
Castagnaccio

Method

  1. Put 20 g of raisins in a small bowl, cover with warm water and leave to plump for 15 minutes. Drain well and pat dry.
  2. Heat the oven to 200C. Brush a 15 cm round cake tin or a small shallow baking dish generously with 1 tsp of the olive oil, base and sides.
  3. Sift 100 g of chestnut flour into a bowl with 1 pinch of fine salt. Pour in 160 ml of water in a thin stream, whisking constantly, until you have a perfectly lump-free batter with the consistency of single cream. Let it rest for 10 minutes, then whisk again briefly.

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Per serving

693kcal
37gprotein
49gcarbs
43gfat
12gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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