Fall means castagnaccio to me, a typical cake from Tuscany made of chestnut flour. It’s very simple, a “poor plate” as we call it in italian but so rich of taste and surprises (chestnut flour is naturally sugary, gluten free, low in fat and calories, rich of B vitamins!!). I love it both hot (as soon as it comes out of the oven) and cold (the left overs, the day after)…and it reminds me of my childhood afternoons in my country house in Tuscany.
400 g chestnut flour
1/2 l water
(and if you want a branch of rosemary, sultanas, orange zest)
Preheat the oven to 175°C.
In a mixing bowl combine the flour, salt, and water. Whisk the batter well until the batter is silky smooth in consistency.
Add the olive oil to a nonstick pie pan. Add the batter. Smooth out the batter evenly. Sprinkle the pine nuts and if you feel like experimenting add also sultanas, rosemary and orange zest) on top.
Bake the cake for 20 minutes, or until the top is golden and crunchy (like in the photo above).
PS: Please remember, do not add any sugar….