This ancient Tuscan dessert is simply amazing and loved by those who like a dense fruity dessert that’s not too sweet. You’ll note that I have added the option of a bit of coconut sugar to please those with a taste for sweeter treats. This dessert, made mostly in cooler weather relaxes the middle organs, helping us to relax and feel centered.
Makes 6-8 servings
- 2 cups chestnut flour (300 grams)
- 3 tablespoons coconut sugar (optional)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons golden raisins, soaked for 10-15 minutes in 1 ½ cups warm water
- 4 tablespoons pignoli (pine nuts)
- 2 springs fresh rosemary, leaves stripped from the stem, coarsely chopped
- Sea salt
Step By Step Instructions:
Preheat the oven to 350° F and lightly oil a 12 x 8-inch baking dish.
Mix together the chestnut flour, coconut sugar (if using) and olive oil. Drain the raisins, reserving the soaking water. Mix in the water to form a smooth batter, whisking to prevent lumps from forming. Fold in raisins, pignoli and rosemary with a pinch of salt.
Spoon the batter evenly into the prepared pan. Drizzle lightly with olive oil. Bake for 35 minutes or until you begin to see small cracks begin to appear on the surface of the cake. Remove from the oven and allow to cool before slicing and serving.
Castanaccio is best served with a drizzle of honey or brown rice syrup if you don’t use honey. It is best served with espresso or a sweet wine like Vin Santo.