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CASTAGNACCIO TOSCANO

TYPICAL TUSCAN CHESTNUT CAKE
USUALLY MADE WHEN THE CHESTNUTS ARE IN SEASON

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 15 MIN.          COOKING TIME: 20 MIN.          SERVINGS: 8          COST: MEDIUM
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2 1/2 CUPS (250 GR.) CHESTNUT FLOUR

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1+1/4 CUPS(300 ML.) MILK

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1+1/4 CUP (300 ML.) WATER

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2 TBLSPOONS WHITE GRANULATED SUGAR (OPTIONAL)

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2 TBLSPOONS EXTRA VERGIN OLIVE OIL + I TBLSPOON FOR PAN

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2 TBSPOONS RAISINS (ABOUT) TO TASTE. 

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PINE NUTS TO TASTE. 

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WALNUTS  TO TASTE (OPTIONAL)

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1 PINCH OF SALT

RECIPE

HEAT OVEN AT 400°F
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TURN THE OVEN ON.
​IN LARGE BOWL PUT FLOUR, SUGAR AND SALT, THEN MILK, WATER AND OLIVE OIL.

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STIR USING A WIRE WISK. THE DOUGH WILL BE VERY LIQUID. LET REST UNTIL THE OVEN ARRIVES TO TEMPERATURE.

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LINE THE BOTTOM OF A PAN WITH PARCHMENT PAPER (OPTIONAL) AND EXTRA VERGIN OLIVE OIL. THE DOUGH IS VERY LIQUID, I USUALLY USE A DISPOSABLE ALUMINUM PAN, BEST NOT TO USE A SPRINGFORM.

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POOR THE DOUGH IN THE PAN. ADD THE RAISINS AND THE PINE NUTS AND NUTS, DRIZZLE SOME OLIVE OIL.



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BAKE 30 MINUTES OR UNTIL THE TOP OF THE CAKE STARTS TO BROWN. IF THE CAKE STARTS TO BUBBLE UP, PRICK IT WITH A FORK.
SERVE HOT OR AT ROOM TEMPERATURE.

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  • About
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