CASTAGNACCIO: CHESTNUT FLOUR CAKE
Steps:
- Preheat the oven to 400 degrees F. In a mixing bowl combine the flour, sugar, salt, and water. Whisk the batter well until the batter is silky smooth in consistency. Add the olive oil to a nonstick pie pan and heat in the oven for 5 minutes. Once the oil and pie pan are hot, add the batter. Smooth out the batter evenly. Sprinkle the raisins, pine nuts, rosemary and orange zest on top. Bake the cake for 10 to 15 minutes, or until the top is golden.
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Kaitlyn Talley
kaitlyn-t61@yahoo.comOverall, I was disappointed with this recipe. I think I'll try a different one next time.
Adri Adonis
a.a34@hotmail.comThis cake was a bit too sweet for my taste. I think I would have preferred a more balanced flavor profile.
David Ojochoko Emmanuel
emmanuel@hotmail.comI'm not sure what went wrong, but my castagnaccio turned out really dry. I think I might have overbaked it.
Hassan Darein
darein-h@hotmail.frThis recipe was a bit too complicated for me. I think I'll stick to simpler desserts in the future.
Ronaldo Winstanley
w-r77@yahoo.comI found the flavor of this cake to be a bit bland. I think it could have used a bit more sugar or spices.
Ronia Duminy
duminy-ronia@yahoo.comThis cake was a bit too dense for my taste. I think I would have preferred a lighter, more airy texture.
Lily Playz
lily@hotmail.comI made this castagnaccio for a dinner party last night, and it was a huge hit. Everyone loved the unique flavor and texture. I'll definitely be making it again.
Drzahid Malik
m-drzahid@gmail.comThis castagnaccio is a delicious and unique dessert. The chestnut flour gives it a lovely nutty flavor, and the pine nuts add a nice crunch. I highly recommend trying this recipe.
Imran Kakar
i_k@hotmail.frI'm so glad I found this recipe. I've been looking for a good castagnaccio recipe for ages, and this one is perfect. The cake is moist, flavorful, and gluten-free.
Mitchell coon
m_c@hotmail.comThis cake is a perfect fall dessert. It's warm, comforting, and full of cozy spices. I love serving it with a scoop of vanilla ice cream.
Sudeer Ahmad
sudeer_a@gmail.comI was pleasantly surprised by how well this castagnaccio turned out. I've never worked with chestnut flour before, but the instructions were clear and easy to follow.
Erald Hodaj
eraldh40@hotmail.comThis is one of the best castagnaccio recipes I've ever tried. It's incredibly easy to make, and the results are stunning. I'll definitely be making this again.
Gregory Chittum
c-gregory98@yahoo.comI'm a huge fan of chestnut flour, and this castagnaccio did not disappoint. The texture was spot-on, and the flavor was rich and nutty.
Xtreme TV
t.xtreme@yahoo.comThis recipe is a keeper! The cake was incredibly moist and flavorful. I added a bit of extra rosemary, and it gave the cake a wonderful depth of flavor.
Mariana
mariana86@yahoo.comI've made this castagnaccio several times now, and it always turns out perfectly. It's a great gluten-free option for those with dietary restrictions.
Kifayat Khan
kk15@hotmail.comThis cake is a perfect balance of sweet and savory, with a lovely chewy texture. I served it with a dollop of whipped cream and a drizzle of honey, and it was heavenly.
5 Star
s_548@yahoo.comI'm not usually a fan of chestnut-based desserts, but this castagnaccio has changed my mind. The combination of chestnut flour, pine nuts, and rosemary is absolutely divine.
Rana tasawr Ali
ranat19@yahoo.comThis castagnaccio recipe is a delightful journey into the realm of chestnut flavors. The cake's dense yet airy texture, coupled with the subtle sweetness of the chestnuts, creates a symphony of flavors that dances on the palate.