The recipe for Anna Moroni, of the chestnut cake with a gratin of apples, Recipes, Italian
That good cake, Anna Moroni of today, November 8, 2019 to Recipes in the Italian. Chestnut cake with gratin of apples, a sweet, different from the usual cake. Anna Moroni, provides the cake made with chestnut flour, pine nuts, raisins, put all in the oven and then delighted us all by adding other ingredients, the apples, the jam, apricots and of course apples, but also the sugar and butter. Amazing as always Anna Moroni, which explains in detail all the steps of the recipe. The result is a very sweet and perfect in many occasions and also for breakfast or a snack throughout the flour. A sweet gluten-free but made with chestnut flour. Here is the new dessert recipe for Anna Moroni, try it immediately.
Ingredients cake, Anna Moroni: 400 g chestnut flour, 600 g water, 4 tablespoons extra virgin olive oil, 60 g sugar, 60 g raisins, 40 g pine nuts, 2 apples, 20 g butter, apricot jam, cane sugar
Preparation of castagnaccio (chestnut cake) with apples of Anna Moroni, in a small bowl, then pour in the chestnut flour with the sugar and the raisins, add water to flush and mix with a whisk by hand. We need to add a tablespoon of olive oil and a pinch of salt, mix until you have a mixture without lumps.
Anoint well the cake pan, it takes about 3 tablespoons of olive oil. Pour in the mixture you just prepared. Add the above pine nuts and put it in the oven already warm to 180 degrees for the first few minutes and then we lower the temperature to 160 degrees, let it cook about 50 minutes in total, the surface should be well dry.
Remove from the oven and coat the surface with the apricot jam. Cut the apple slices very thin, perhaps cut with a mandolin slicer, we have in order on the cake, sprinkle with the brown sugar and spennelliamo with the melted butter. Put again in the oven at 190 degrees for about 10 minutes, the apples should be slightly caramelize.
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