Castagnaccio of Vaianino

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Castagnaccio of Vaianino

The Castagnaccio is a typical cake from Tuscany and it is kind of comfort food, prepared during winter time for family and friends. This is the recipe by Marzia Maso Agrichef of Vaianino Farmhouse.

Ingredients for Castagnaccio:

  • 250 gr of Chestnut Flour
  •  Cold water q.s.
  • 1 tablespoons of extra virgin olive oil Vaianino
  • raisin q.s. (about 40 gr)
  • pine nuts q.s. (about 40 gr)
  • walnuts q.s. (about 40 gr)
  • rosemary q.s.

The castagnaccio is a gluten-free cake and I recommend to prepare a liquid mixture, as for the crepes: first off sift the chestnut flour and gently pour the cold water until the mixture is creamy and smooth. Add the 2 spoons of oil and mix and then add the dried fruits and the raisin already soaked. Take a large baking tray, put some olive oil on the bottom and pour the mixture until it’s about a finger thick. Now it’s time to add some pine nuts and the rosemary and some extra virgin olive oil on top. Bake into the oven for about 30 minutes at a temperature of 180 degrees. The Castagnaccio is cooked when the top is gold, crusty and cracked.