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Castagnaccio (Italian Chestnut Flour Cake)
Castagnaccio is one of the most traditional Tuscan desserts, a rustic cake made with chestnut flour, raisins, pine nuts, walnuts, and a touch of rosemary. Prepared only with water and extra virgin olive oil, it contains no eggs, no butter, and no yeast, which makes it very different from the soft, fluffy cakes we are used to today.The result is a moist, dense, and naturally sweet cake, where the flavor of chestnuts is the true star. In fact, the original Tuscan recipe did not include sugar at all, so that you could fully enjoy the natural sweetness of chestnut flour. Over time, many families began to add just a little sugar, making the taste more delicate and suitable for everyone.
Ingredients
- 300 g chestnut flour - 2 cups
- 380 ml cold water - 1 ½ cups
- 4 tablespoons granulated sugar - optional
- 2 tablespoons extra virgin olive oil
- 2 tablespoons raisins
- 2 tablespoons pine nuts
- 2 tablespoons walnut kernels
- 2 sprigs rosemary
- 1 pinch salt
Instructions
- Start making Castagnaccio recipe by soaking 2 tablespoons of raisins in cold water for about 10 minutes.
- Meanwhile toast 2 tablespoons of pine nuts in a non-stick frying pan.
- In a bowl sift 300 g (2 cups) of chestnut flour and add a pinch of salt.
- Add 4 tablespoons of granulated sugar (optional), if you want this dessert to be particularly sweet. Remember that chestnut flour already has a slightly sweet taste so the choice is entirely personal.
- Add 2 tablespoons of extra virgin olive oil and 380 ml (1 ½ cups) of cold water. You have to pour the water a little at a time. Keep stirring with a hand whisk to avoid the formation of lumps. You will have a smooth but not excessively liquid batter.
- Add 1 tablespoon of raisins, 1 tablespoon of the toasted pine nuts, 1 tablespoons of walnut kernels and then mix all together.
- Preheat the oven to 180ºC (350ºF). Pour the batter into a 30 x 20 centimeter (12 x 8 inch) baking dish previously greased with a bit of oil.
- Spread evenly on top the remaining raisins, walnuts and pine nuts. Finish with some rosemary needles and a drizzle of olive oil.
- Bake for 35 minutes, until you see small cracks appear on the surface. Take the Castagnaccio out of the oven and let it cool in the pan before serving.
Nutrition
Serving: 100gCalories: 317kcalCarbohydrates: 52gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 17mgPotassium: 76mgFiber: 5gSugar: 19gVitamin A: 31IUVitamin C: 19mgCalcium: 25mgIron: 2mg
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