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CASTAGNACCIO RECIPE – Tuscan style chestnut flour cake

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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!

CASTAGNACCIO RECIPE - Tuscan style chestnuts flour cake


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  • 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

CASTAGNACCIO RECIPE - Tuscan style chestnuts flour cake

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!

CASTAGNACCIO RECIPE - Tuscan style chestnuts flour cake

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.

CASTAGNACCIO RECIPE - Tuscan style chestnuts flour cake

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 RECIPE - Tuscan style chestnuts flour cake

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.

CASTAGNACCIO RECIPE - Tuscan style chestnuts flour cake

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 🙂

CASTAGNACCIO RECIPE - Tuscan style chestnuts flour cake

TAKE A LOOK AT THIS:

ROASTED CHESTNUTS RECIPE “Caldarroste”

ROASTED CHESTNUTS RECIPE caldarroste

PRINTABLE RECIPE

Yield: 6

CASTAGNACCIO RECIPE - Tuscan style chestnut flour cake

CASTAGNACCIO RECIPE - Tuscan style chestnut flour cake

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!

Prep Time 45 minutes
Total Time 45 minutes

Ingredients

  • 9 oz chestnut flour (250 g)
  • 1.5 cup water (350)
  • 3 tbsp extra-virgin olive oil
  • 1 sprig rosemary
  • 1/4 pine nuts (30 g)
  • 1/4 walnuts (30 g)
  • 3 tbsp raisin (30 g)
  • 1 tsp table salt
  • 1 tsp honey

Instructions

FIRST STEPS

  1. First of all soak the raisin in lukewarm water or sweet wine, then soak the rosemary leaves in another bowl filled with water.
  2. Finally, reduce the walnuts into pieces.

CHESTNUT FLOUR BATTER

  1. 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.
  2. After that, grease a 9 -inch baking tin with 1 tbsp of olive oil or line with parchment paper.
  3. Now, pour the chestnut mixture into the baking tin and garnish with pine nuts, walnuts, and raisin.

CASTAGNACCIO INTO THE OVEN

  1. Preheat the oven to 395° F (200° C).
  2. Now, bake the Castagnaccio about 35-40 minutes depending on your oven, until the surface becomes perfectly dried and starts to crack.
  3. Finally, take out from the oven and wait for the chestnut cake reach room temperature before reducing into slices.

SERVING CASTAGNACCIO

  1. 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.
  2. Personally, I love to garnish it just with 1 tbsp of honey.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 244 Total Fat 9g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 8g Cholesterol 0mg Sodium 407mg Carbohydrates 38g Net Carbohydrates 0g Fiber 0g Sugar 4g Sugar Alcohols 0g Protein 2g
The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
© Filippo Trapella - philosokitchen.com
Cuisine: Italian / Category: Dessert

CASTAGNACCIO RECIPE - Tuscan style chestnut flour cake

Comments

  1. Love 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 ✨

    Reply

  2. Just 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

    Reply

  3. It’s good to find a nice recipe for chestnut flour that isn’t too sweet and is dairy free too!

    Reply

  4. I really like this and want to try, may I ask on your picture is that a vinyay or caramel sauce on bottom?

    Reply

  6. Era 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!

    Reply

  7. Grazie 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!

    Reply

  10. I 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!!

    Reply

  12. The recipe is toscan alright. I will use it as soon as I receive the flour. Grazie mille!

    Reply

  13. Beautiful recipes and traditions! I enjoy sweets, but find most Canadian sweets are just… too sweet, without the nutritious qualities of nuts, fruits, and healthy flours like chestnut. Thank you for sharing these inspirational posts. I have chestnu

    Reply

  14. Thanks for the great recipe; just what I was looking for.. also for
    not facing the visitor with a wall of “Accept these conditions”.
    I’ve subscribed.

    Wishing you a very Happy 2020.

    warmest regards,

    Karen
    Cambridge, Uk

    Reply

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