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castagnaccio recipe

Castagnaccio Recipe (Italian Chestnut Flour Cake)

Barbara Felicità Lucchini
Castagnaccio recipe, a typical Tuscan dessert made with chestnut flour, enriched with raisins, pine nuts, walnuts and rosemary. Only extra virgin olive oil and a little water. No eggs, no butter and no yeast.
Castagnaccio is not one of those soft and airy breakfast cakes. This chestnut flour cake is moist, compact and unleavened.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine Italian
Servings 6
Calories 317 kcal

Ingredients
  

  • 300 g chestnut flour 2 cups
  • 380 ml water 1 ½ cups, cold
  • 4 tablespoons granulated sugar optional
  • 2 tablespoons olive oil extra virgin
  • 2 tablespoons raisins
  • 2 tablespoons pine nuts
  • 2 tablespoons walnut kernels
  • 2 sprigs rosemary
  • a 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
Keyword castagnaccio recipe, Italian chestnut flour cake
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