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!
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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
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.
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This simple action help the growth of this blog and make very happy 🙂
TAKE A LOOK AT THIS:
ROASTED CHESTNUTS RECIPE “Caldarroste”
PRINTABLE RECIPE
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! The writers and publishers of this blog are not nutritionists or registered dietitians.
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By using this blog and its content, you agree to these terms.CASTAGNACCIO RECIPE - Tuscan style chestnut flour cake
Ingredients
Instructions
FIRST STEPS
CHESTNUT FLOUR BATTER
CASTAGNACCIO INTO THE OVEN
SERVING CASTAGNACCIO
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 244Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 407mgCarbohydrates 38gFiber 0gSugar 4gProtein 2g
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 ✨
Thank you Elena 🙂
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
Hi Lilly,
Can you send me a picture of your mixture. Maybe, I can give you some help 🙂
It’s good to find a nice recipe for chestnut flour that isn’t too sweet and is dairy free too!
Thank you Shirley!
Happy cooking 🙂
F.
I really like this and want to try, may I ask on your picture is that a vinyay or caramel sauce on bottom?
Nice Petrina, let me know!
Concerning your question: it’s honey
Happy cooking 🙂
F.
can’t wait to have a bite ………….
Let me know Laura 🙂
Happy cooking!
F.
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!
Grazie Kay!
I’m glad you liked my recipe 🙂
Happy cooking
F.
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!
Very. Nice recepee.
Thanks Milena 🙂
F.
Turned out beautifully – thank you!
Nice Jane!
Enjoy 🙂
F.
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!!
This recipe was just perfect to find a use for my chestnut flour! Thanks a lot. 🙂
You are welcome Panni!
Thanks for your words,
Happy cooking 🙂
F.
The recipe is toscan alright. I will use it as soon as I receive the flour. Grazie mille!
Prego Alessandro!
Happy cooking 🙂
F.
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
Thank you Lidia!
Happy cooking 🙂
F.
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
Thank you Karen!
Happy new year 🙂
F.
I am Tuscan so I appreciate that it has been made clear that honey is not part of the original recipe and that the garnish is super abundant. I suggest incorporating walnuts and raisins into the dough and leaving only pine nuts and rosemary one third of the olive oil on the surface.
Thanks for sharing your personal view Dino!
Happy cooking 🙂
F.
Quite delicious! Thank you.
Thank you so much Michelle,
I’m glad you liked it 🙂
Happy cooking!
F.
Super easy and yummy recipe! I just loved it!
⭐️⭐️⭐️⭐️⭐️
Thank you so much Anna!
Happy holidays 🙂
F.