Recipe Castagnaccio

Castagnaccio Ligure – Lemone CC BY-SA 4.0
Ingredients

1 lb. chestnut flour
1 tbs. grated orange zest
4 tbs. sugar
4 tbs. raisins, soaked and squeezed
1 pinch salt
2 tbs. pine nuts
3 tbs. olive oil
2 tbs. walnuts, coarsely chopped
milk, as needed

How to make the CASTAGNACCIO:

Sift the chestnut flour; add the sugar and a pinch of salt. Add 2 pts—cold water in a thin stream, constantly beating with a whisk to not form lumps. Add three tbs: oil, orange peel, raisins, pine nuts, and walnuts. Add warm milk little by little until you get a stiff consistency. Pour the batter into a greased pan large enough for the crust to be 1/2-in. thick. Dribble on some oil.
Preheat the oven to 400°F and bake for an hour. Serve the castagnaccio warm or cold. You can serve the castagnaccio with whipped cream.

Note:
Fennel seeds can be used in place of walnuts.

Regional Recipe from Liguria