Best Italian Chestnut Flour Cake


Castagnaccio recipe, a typical Tuscan dessert made with chestnut flour, enriched with raisins, pine nuts, walnuts and rosemary. Only extra virgin olive oil and a little water. No eggs, no butter and no yeast.

Castagnaccio is not one of those soft and airy breakfast cakes. This chestnut flour cake is moist, compact and unleavened.

If you love chestnuts and dried fruit, you will love Castagnaccio for its delicate and naturally sweet taste.

Yes, because the original Tuscan recipe does not want sugar, to better appreciate the sweetness of chestnuts. We have added a little, in this way we are sure to meet the taste of many people, if not all of them.





Doses for 30 x 20 centimeter (12 x 8 inch) baking pan




Step 1) First be ready with all the ingredients. Start making Castagnaccio recipe by soaking the raisins in cold water (about 10 minutes) and toasting the pine nuts in a non-stick frying pan.

Then, in a bowl sift the chestnut flour and add a pinch of salt. Now add the sugar, if you want this dessert to be particularly sweet. Remember that chestnut flour already has a slightly sweet taste so the choice is entirely personal, according to taste.


Step 2) Add 2 tablespoons of extra virgin olive oil and the water. You have to pour the water a little at a time. Keep stirring with a hand whisk to avoid the formation of lumps. You will have a smooth but not excessively liquid batter.

Step 3) Now add 1 tablespoon of raisins, pine nuts and walnuts and then mix. Preheat the oven to 180 C (350 F). Pour the batter into a 30 x 20 centimeter (12 x 8 inch) baking dish previously greased with a bit of oil. Spread evenly on top the remaining raisins, walnuts and pine nuts. Finish with the rosemary needles and a drizzle of olive oil.

Step 4) Bake for 35 minutes, until you see small cracks appear on the surface. Take the Castagnaccio out of the oven and let it cool in the pan before serving.