Print
Email
Add a photoServings: 1
Ingredients
- 2 c. chestnut flour
- 2 Tbsp. sugar
- 1/4 c. walnut pcs
- 2 c. lowfat milk very cool
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. minced fresh rosemary leaves
- 4 x lemons sliced paper-thin, seeds removed
- 1 1/2 c. sugar
Directions
- Preheat the oven to 375 degrees.
- In a large mixing bowl, place the flour, sugar and walnuts. Add in 1/2 c. of the lowfat milk and slowly add in the rest of the lowfat milk, stirring constantly to avoid forming lumps in the batter.
- Grease the cake pan with 1 Tbsp. of the oil and pour in the batter. Drizzle the top of the batter with the remaining extra virgin olive oil and distribute the rosemary proportionately over the top. Bake for 45 min, or possibly till a toothpick pierced in the center comes out clean.
- While the castagnaccio is cooking, in a small saucepan, combine the lemons, sugar, and 1 c. water over medium heat. Cook till quite soft and bubbly, about 20 min. Remove the castagnaccio and serve either hot or possibly cold with lemon sauce.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
