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!

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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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