{"product_id":"castagnaccio-tuscan-chestnut-cake","title":"Castagnaccio (Tuscan Chestnut Cake)","description":"\u003cp\u003eCastagnaccio is one of those ancient Italian recipes that sounds unusual but tastes absolutely wonderful - a flat, dense cake made from chestnut flour, studded with pine nuts and raisins, and perfumed with rosemary. It's not sweet in the way you'd expect a cake to be: the sweetness comes entirely from the chestnut flour itself, which has a rich, nutty depth that's completely unique. This is proper Tuscan autumn food, traditionally baked in a wood-fired oven after the bread was done. The surface should crack as it bakes - that's how you know it's right.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e300g chestnut flour, sifted (available from Italian delis or online)\u003c\/li\u003e\n  \u003cli\u003e400ml water\u003c\/li\u003e\n  \u003cli\u003e3 tbsp extra virgin olive oil (plus more for the pan)\u003c\/li\u003e\n  \u003cli\u003eA generous pinch of fine salt\u003c\/li\u003e\n  \u003cli\u003e50g pine nuts\u003c\/li\u003e\n  \u003cli\u003e50g raisins, soaked in warm water for 15 minutes then drained\u003c\/li\u003e\n  \u003cli\u003eFresh rosemary leaves (about 2 sprigs' worth)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eSoak the raisins in warm water for 15 minutes to plump them up. Drain well.\u003c\/li\u003e\n  \u003cli\u003eSift the chestnut flour into a large bowl (it clumps easily, so this step matters). Add the salt.\u003c\/li\u003e\n  \u003cli\u003eGradually pour in the water, whisking constantly to prevent lumps. Add the olive oil and whisk until you have a smooth, pourable batter - about the consistency of thick cream.\u003c\/li\u003e\n  \u003cli\u003eFold in most of the pine nuts and drained raisins, keeping some back for the top.\u003c\/li\u003e\n  \u003cli\u003eOil a shallow 25cm round baking dish or cast-iron skillet generously. Pour in the batter - it should be about 2cm deep. Too thick and the centre won't cook; too thin and it dries out.\u003c\/li\u003e\n  \u003cli\u003eScatter the reserved pine nuts, raisins, and rosemary leaves over the surface.\u003c\/li\u003e\n  \u003cli\u003eBake in your pizza oven at 200-220°C for about 40 minutes, turning the dish occasionally for even baking. The castagnaccio is done when the surface is cracked and golden and a skewer comes out clean.\u003c\/li\u003e\n  \u003cli\u003eLet it cool to room temperature before serving - it's better warm than hot. Traditionally served with ricotta or a glass of new wine.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57508131078528,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/castagnaccio-tuscan-chestnut-cake-4753850.jpg?v=1772492412","url":"https:\/\/kitcheninthegarden.co.uk\/products\/castagnaccio-tuscan-chestnut-cake","provider":"Kitchen In The Garden","version":"1.0","type":"link"}