Preparation
- Chestnut flour: 500 g
- Water: 650 g
- Pine nuts: 100 g
- Rosemary: 1 sprig
- Raisins: 80 g
- Walnuts (shelled): 100 g
- Il Cavallino Special Edition extra virgin olive oil: 40 g
- Fine salt: 5 g
Start by soaking the raisins in cold water for about ten minutes. Meanwhile, prepare the other ingredients: roughly chop the walnuts and remove the rosemary needles from the sprig.
In a large bowl, sift the chestnut flour. Gradually add 650g of water, stirring with a hand whisk until you obtain a smooth batter without lumps. Add most of the chopped walnuts and pine nuts to the mixture, setting aside a small amount for the final decoration.
Drain the raisins, squeeze them well, and add them to the batter, keeping some aside. Mix thoroughly and adjust the salt to taste.
Grease a low-rimmed round baking pan (32 cm diameter) with Il Cavallino Special Edition extra virgin olive oil and pour in the batter, leveling the surface.
Decorate with the reserved pine nuts, walnuts, and raisins, distributing them evenly. Complete with rosemary needles and a generous drizzle of the premium Il Cavallino Special Edition extra virgin olive oil, which will give the cake a particularly refined aroma.
Bake in a preheated oven at 195°C (383°F) for about 35 minutes. The castagnaccio is ready when characteristic cracks form on the surface and the dried fruits turn golden brown. Let it cool before serving.
