Castagnaccio, whose name comes from the Italian word castagna (chestnut), is a traditional Tuscan cake made from chestnut flour. Naturally gluten-free and sugar-free, this cake is very simple to prepare. Its flavour is enhanced with pine nuts, walnuts, raisins, olive oil, and fresh rosemary, giving a moist, soft interior and a slightly crunchy top.

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

  • Chestnut flour, sieved: 500 g
  • Walnuts, roughly chopped: 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

Soak the raisins in lukewarm water for 10 minutes or until softened. Squeeze out excess water and pat dry. In a large bowl, combine chestnut flour with salt, gradually add water, mixing until smooth and lump-free.

Stir in chopped walnuts, raisins, and pine nuts, keeping some aside to garnish. Mix in 1 tbsp of the olive oil, brush a round or rectangular cake mold (at least 30 cm in diameter or width and 2 cm deep) with olive oil.

Pour in the batter and smooth the surface with a spatula. Sprinkle the reserved walnuts, raisins, pine nuts, and rosemary leaves on top.

Drizzle of olive oil over the surface.

Bake in a preheated oven to 180C / 350 F / Gas 4  for 25–30 minutes.

The cake is ready when the surface begins to crack and the pine nuts turn golden.

Allow to cool before serving.

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