Castagnaccio is a super famous Italian chestnuts flour cake, traditional in several regions with some variations. Thanks to its ingredients, easy to find in the Italian woods, in the past, this recipe was particularly popular among the poor people. Today, I made the Tuscan variation of Castagnaccio with walnuts, pine nuts, and raisin. This cake is very easy to prepare: just 10 minutes for the batter and 40 minutes in the oven. A classic winter recipe from Italy ready for you: vegan, healthy, and tasty!
If you like this recipe, please click here, leave a comment and vote 5 stars!
This simple action helps the growth of this blog and make me very happy 🙂
- 9 oz (250 g) chestnut flour
- 1.5 cup (350) water
- 3 tbsp extra-virgin olive oil
- 1 sprig rosemary
- 1/4 (30 g) pine nuts
- 1/4 (30 g) walnuts
- 3 tbsp (30 g) raisin
- 1 tsp table salt
- 1 tsp honey
TUSCAN CASTAGNACCIO TIPS
Pinenuts, walnuts, and raisin are the most classic ingredients of Tuscan Castagnaccio, but it is possible to add different dried fruit to taste. I like to cover my cake with abundant garnish, but some people in Italy prefer to halve the quantity of dried fruit.
Tuscan Castagnaccio traditionally is not a very sugary dessert, to better appreciate the taste of the Chestnut flour. But, if you want to enhance the sweetness, add more honey: I promise to not say anything about this to the Tuscan people!
FIRST STEPS
First of all soak the raisin in lukewarm water or sweet wine, then soak the rosemary leaves in another bowl filled with water. Finally, reduce the walnuts into pieces.
CHESTNUT FLOUR BATTER
Sift the chestnuts flour and pour into a bowl. Add the water a little at a time, stirring with a spatula until consistent, then add 1 tsp of table salt, 1 tsp of honey, and 2 tbsp of extra-virgin olive oil. After that, grease a 9 -inch baking tin with 1 tbsp of olive oil or line with parchment paper. Now, pour the chestnut mixture into the baking tin and garnish with pine nuts, walnuts, and raisin.
CASTAGNACCIO INTO THE OVEN
Preheat the oven to 395° F (200° C).
Now, bake the Castagnaccio about 35-40 minutes depending on your oven, until the surface becomes perfectly dried and starts to crack. Finally, take out from the oven and wait for the chestnut cake reach room temperature before reducing into slices.
SERVING CASTAGNACCIO
Serve Castagnaccio lightly warm or at room temperature. In Tuscany is common serve this chestnuts cake simple or along with a ball of ricotta, sugar and honey mixture. Personally, I love to garnish it just with 1 tbsp of honey.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
TAKE A LOOK AT THIS:
ROASTED CHESTNUTS RECIPE “Caldarroste”
PRINTABLE RECIPE
- 9 oz (250 g) chestnut flour
- 1.5 cup (350) water
- 3 tbsp extra-virgin olive oil
- 1 sprig rosemary
- 1/4 (30 g) pine nuts
- 1/4 (30 g) walnuts
- 3 tbsp (30 g) raisin
- 1 tsp table salt
- 1 tsp honey
- FIRST STEPS
First of all soak the raisin in lukewarm water or sweet wine, then soak the rosemary leaves in another bowl filled with water. Finally, reduce the walnuts into pieces. - CHESTNUT FLOUR BATTER
Sift the chestnuts flour and pour into a bowl. Add the water a little at a time, stirring with a spatula until consistent, then add 1 tsp of table salt, 1 tsp of honey, and 2 tbsp of extra-virgin olive oil. After that, grease a 9 -inch baking tin with 1 tbsp of olive oil or line with parchment paper. Now, pour the chestnut mixture into the baking tin and garnish with pine nuts, walnuts, and raisin. - CASTAGNACCIO INTO THE OVEN
Preheat the oven to 395° F (200° C).
Now, bake the Castagnaccio about 35-40 minutes depending on your oven, until the surface becomes perfectly dried and starts to crack. Finally, take out from the oven and wait for the chestnut cake reach room temperature before reducing into slices. - SERVING CASTAGNACCIO
Serve Castagnaccio lightly warm or at room temperature. In Tuscany is common serve this chestnuts cake simple or along with a ball of ricotta, sugar and honey mixture. Personally, I love to garnish it just with 1 tbsp of honey.
Elena says
11/23/2017 at 12:55 amLove this recipe !! I plan to make it soon.
Love your blog PhilosOKitchen too.
The star function is not working tonite – but I give it 5 Stars ✨
Filippo Trapella says
11/23/2017 at 1:04 amThank you Elena 🙂
Lilly says
02/27/2018 at 3:54 pmJust made this, the mixture didnt look anything like the pictures I measured everything twice so really puzzled where I went wrong… any way I added more water and oil and it’s in the oven now …. so fingers crossed x
Filippo Trapella says
02/27/2018 at 4:44 pmHi Lilly,
Can you send me a picture of your mixture. Maybe, I can give you some help 🙂
shirley emmerson says
10/02/2018 at 1:22 pmIt’s good to find a nice recipe for chestnut flour that isn’t too sweet and is dairy free too!
Filippo Trapella says
10/02/2018 at 2:40 pmThank you Shirley!
Happy cooking 🙂
F.
Petrina says
10/25/2018 at 11:04 pmI really like this and want to try, may I ask on your picture is that a vinyay or caramel sauce on bottom?
Filippo Trapella says
10/26/2018 at 10:13 amNice Petrina, let me know!
Concerning your question: it’s honey
Happy cooking 🙂
F.
Laura D'Italia says
11/04/2018 at 2:53 pmcan’t wait to have a bite ………….
Filippo Trapella says
11/04/2018 at 3:22 pmLet me know Laura 🙂
Happy cooking!
F.
Kay says
11/11/2018 at 12:41 pmEra buonissssimo!!! Grazie per una ricetta tradizionale. I had this dessert in Florence last weekend and wanted to recreate it at home here in Sutri to impress our Italian friends-this is perfect!
Filippo Trapella says
11/11/2018 at 1:47 pmGrazie Kay!
I’m glad you liked my recipe 🙂
Happy cooking
F.
Kay says
11/11/2018 at 12:48 pmGrazie mille per una ricetta tradizionale!Ho provato un castagnaccio come questo in Firenze la settimana scorsa e vorrei fare una dolce per nostra amici italiani!! Again, many thanks for a chance to impress our friends!
Milena gavazzi says
12/04/2018 at 1:58 pmVery. Nice recepee.
Filippo Trapella says
12/04/2018 at 1:59 pmThanks Milena 🙂
F.
Jane walker says
12/04/2018 at 4:18 pmTurned out beautifully – thank you!
Filippo Trapella says
12/04/2018 at 4:41 pmNice Jane!
Enjoy 🙂
F.
Pia Rhodes says
02/02/2019 at 4:37 pmI made this recipe and it is delicious. The only thing for me was that it didn’t slice well, it wasn’t as firm as I thought it would be. I will definitely make it again. Possibly add some chocolate chips and pumpkins seeds.
Grazie Mille!!
Panni says
08/10/2019 at 2:49 amThis recipe was just perfect to find a use for my chestnut flour! Thanks a lot. 🙂
Filippo Trapella says
08/11/2019 at 8:37 amYou are welcome Panni!
Thanks for your words,
Happy cooking 🙂
F.