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
Method
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.
(13 votes, average: 4.92 out of 5)
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10 Comments
I was able to find the chestnut flour on Amazon. This was really tasty. Thanks:)
Cindy,
I’m glad you found it, enjoy!
Thanks for this recipe! I love trying recipes from different cuisines, and Italian cuisine is certainly one of the best!
Marsha,
I’m glad to have brought a pinch of Tuscany to your kitchen!
I’ve never tried baking with chestnut flour and this sounds so good. I can’t wait to try this cake.
Ciao Linda,
I hope you can become a fan of chestnut flour as I am!
We are always looking for sugar-free dessert options. Baking with chestnut flour was new for me and sure is easy. Perfect with a warm cup of tea.
Ciao Sandra,
yes, chestnut flour is both sugar-free and gluten-free, just perfect for anyone.
Right, a great way to enjoy a cup of tea, I agree!
I have never heard of anything like this before! I didn’t even know chestnut flour existed! But, it sounds delicoius!
Reesa,
I’m glad you’ve found out here the chestnut flour, it’s a very special product, gluten-free and perfect both sweet and savory recipes! 😀
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