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castagnaccio recipe

Castagnaccio Recipe (Tuscan Chestnut Flour Cake)

Barbara Felicità Lucchini
Castagnaccio is a traditional Tuscan chestnut flour cake made with simple ingredients such as chestnut flour, raisins, pine nuts, walnuts, rosemary, water, and extra virgin olive oil.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course cake, Dessert
Cuisine Italian
Servings 6
Calories 317 kcal

Ingredients
  

  • 300 g chestnut flour - 10.6 oz
  • 380 ml cold water - 1 ½ cups + 2 tablespoons
  • 4 tablespoons granulated sugar - optional
  • 2 tablespoons extra virgin olive oil - plus more for the pan and topping
  • 2 tablespoons raisins
  • 2 tablespoons pine nuts
  • 2 tablespoons walnut kernels
  • 2 sprigs rosemary
  • 1 pinch salt

Instructions
 

  • Soak the raisins in lukewarm water for about 10 minutes to soften them.
  • Meanwhile, sift the chestnut flour into a large bowl. Add the salt and, if you prefer a sweeter Castagnaccio, the optional sugar.
    Chestnut flour is naturally sweet, so you can leave the sugar out for a more traditional flavor.
  • Add the extra virgin olive oil, then gradually pour in the cold water while whisking continuously.
    Continue whisking until you have a smooth, lump-free, fluid batter. It should pour easily but still have a creamy consistency.
  • Drain the raisins well and gently squeeze out any excess water. Add about half of the raisins, pine nuts, and chopped walnuts to the batter and stir to combine.
  • Preheat the oven to 180°C (350°F).
    Generously grease a 30 × 20 cm (12 × 8-inch) baking pan with extra virgin olive oil, then pour in the batter and spread it evenly. Castagnaccio should be relatively thin, rather than thick like a traditional cake.
  • Scatter the remaining raisins, pine nuts, and walnuts over the surface. Add the rosemary needles and finish with a drizzle of extra virgin olive oil.
  • Bake at 180°C (350°F) for about 35 minutes, or until the surface looks dry and develops the characteristic fine cracks.
  • Remove the Castagnaccio from the oven and let it cool in the pan before slicing.
    Serve it warm or at room temperature.

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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