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Castagnaccio Recipe

Castagnaccio

Castagnaccio is a traditional Italian chestnut flour cake from Tuscany and surrounding regions. Naturally gluten-free and rustic, it features a moist texture, subtle sweetness, and earthy flavors from chestnut flour, raisins, pine nuts, and rosemary. This simple, hearty cake celebrates the flavors of the Italian countryside.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 Slices
Course: Dessert, Snack
Cuisine: Italian (Tuscany)
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 250 g chestnut flour
  • 350 ml water
  • 3 tbsp olive oil
  • 50 g raisins
  • 30 g pine nuts
  • Fresh rosemary needles a few
  • A pinch of salt

Method
 

  1. Make the Batter: Sift chestnut flour with salt into a bowl. Gradually whisk in water to avoid lumps. Stir in 2 tbsp olive oil until smooth and pourable.
  2. Add Nuts and Raisins: Soak raisins in warm water for a few minutes. Drain and fold into batter with half the pine nuts. Mix gently.
  3. Pour and Garnish: Grease a shallow baking dish with olive oil. Pour batter evenly. Sprinkle remaining pine nuts and rosemary on top. Drizzle with the last tablespoon of olive oil.
  4. Bake and Cool: Bake at 180°C (350°F) for 30–35 minutes until surface cracks and cake is soft. Cool completely before slicing.

Notes

Use good-quality chestnut flour for authentic flavor. Soaking raisins plumps them and adds moisture. Serve at room temperature or slightly warm. Drizzle with honey or chestnut honey for a sweeter touch. Pair with ricotta or mascarpone cheese for creaminess. Dust lightly with powdered sugar and add walnuts for texture. Slice thinly, as the cake is dense and rich.