“Castagnaccio” (Chestnut Flour Cake)



    900 g chestnut flour
    250 g extra virgin olive oil Garda Trentino DOP
    400 g sugar 
    4 packets of powdered vanilla 
    1.5 -2 l water 
    Rosemary sprigs
    A generous handful of mixed chopped walnuts,  pine nuts  and raisins 

Mix together all the ingredients, adding the water gradually to make a thin, smooth batter.

Pour the batter into the prepared pan: it should be about 1 – 1.5 cm thick. 

Decorate the surface with chopped walnuts, pine nuts and marinated, drained raisins.

Sprinkle with rosemary sprigs.

Bake at  170°C for 45 minutes



Discover the Experiences