Castagnaccio – chestnut flour cake

Hugh Fearnley-Whittingstall' recipe for a castagnaccioRecently I found some chestnut flour and having never seen it before, decided to buy it and experiment with it. One use for it that i love is in Castagnaccio (chestnut cake) which is basically chestnuts sweetened with raisins, then infused with the fragrant taste of fresh rosemary. Slightly sweet and slightly savoury, it’s almost more of a bread than a cake – flat and dense in consistency with a crunchy topping. And its traditionally made in autumn time.
Here’s a recipes i’m trying out for you to play with yourself. Its simple, delicious, easy to make, and gluten free.
Meanwhile try substituting chestnut flour for half of the plain flour in your favourite dark chocolate cake or pud. It’s a winning combination!

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