Castagnaccio

Toutes les saveurs de l'automne, à l'Italienne, sont dans cette gourmandise sucrée et noisette!

Ingredients

  • 500 gr de farine de châtaigne
  • 650 ml d' Alpro Boisson à Base d'Amandes
  • 100 gr de noix hachées
  • 100 gr de pignons de pin
  • 100 gr de raisins secs, trempés dans l'eau pendant 10 minutes
  • 5 g de sel
  • Les aiguilles de 1 brin de romarin
  • 3 cuillères à soupe d'huile d'olive

Preparation

  1. Préchauffez le four à 195 ° C. Graissez un moule à pâtisserie rond pas trop profond (Ø 24 cm).
  2. Tamisez la farine de châtaigne dans un grand bol, ajoutez l' Alpro Boisson à Base d'Amandes et utilisez un batteur pour mélanger et obtenir une pâte lisse. Égouttez les raisins secs et ajoutez-en les 3/4 à la pâte, ainsi que 3/4 des noix et des pignons de pin. Mélangez bien le tout et assaisonnez avec le sel.
  3. Pour your batter into the tin and level it off with a spatula. Evenly sprinkle the top of the cake with the rest of the walnuts, pine nuts and raisins. Finish with a scatter of rosemary leaves and a drizzle of olive oil.
  4. Faites cuire au four pendant 35 minutes. Retirez le gâteau du four et laissez refroidir lorsque des fissures apparaissent dans la croûte et que les noix prennent une couleur dorée. Servez à la manière traditionnelle toscane: avec un peu d'huile d'olive supplémentaire et saupoudré de sel. Buon Appetito!
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