Castagnaccio, from the Italian word castagna (chestnut), is a traditional cake made from chestnut flour mostly prepared in Tuscany during autumn since is chestnut season. Castagnaccio is very simple to prepare, pine nuts, oil, rosemary and raisins also make this delicious, moist and very soft cake.

Moreover, it’s gluten and sugar-free since chestnut flour is already naturally sweet. Have you tried chestnut flour crepes? Have a look here: chestnut-crepes-with-ricotta-persimmon-cream

Serves: 4-5 | Preparation time: 20 mins | Cooking time approx: 35 to 40 mins

  • Chestnut flour: 500 g
  • Walnuts: 100 g
  • Pine nuts: 80 g
  • Raisins: 80 g
  • Table Fine Salt: 5 g
  • Water: 450 ml
  • extra-virgin-olive-oil: 2 tablespoons
  • Rosemary, fresh: 1 sprig


Preheat the oven to 170°C.

Soak the raisins in some lukewarm water 10 minutes or until they are rehydrated, squeeze to get rid of the excess water and pat dry. Roughly chop the walnuts, set them aside.

Sieve chestnut flour, combine it with salt in a large bowl. Add water a little at a time until you get a smooth mix.

Add walnuts, raisins and pine nuts, keeping some to garnish the top of the cake right before baking it. Pour half of the olive oil in the dough and mix it well.

Brush with oil the inside of a cake mould. The mould can be either round or rectangular in shape, but it should have a diameter or side of at least 30 cm and a border 2 cm tall. Pour in the dough and use a spatula to even out the surface. Sprinkle on top the walnuts, raisins and pine nuts that you kept aside, along with the rosemary leaves.

Drizzle the remaining olive oil on top.

Bake 30 to 35 minutes in the pre-heated oven. It’s important to cook Castagnaccio at a low temperature since it has to be soft and moist inside and slightly crunchy on the outside.

Ready when its surface starts cracking and the pine nuts on top will get a golden colour. Take it out of the oven and leave it to cool before serving.

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