Kitchen Recipe Collection
Italian Castagnaccio
A rustic, ancient, naturally vegan and gluten-free autumn cake from Tuscany. Made purely of chestnut flour, water, olive oil, pine nuts, and rosemary.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 8 servings
- chestnut flour (sweet and finely ground)
- water
- extra virgin olive oil
- pine nuts
- raisins (soaked in warm water)
- fresh rosemary leaves
- salt
- walnuts (optional)
Equipment
- Wide, shallow baking pan
- Whisk
Instructions
- 1
Sift Flour
Sift the chestnut flour into a large bowl to remove any lumps.
- 2
Mix Batter
Slowly whisk in the water until you have a smooth, fluid batter (similar to crepe batter). The ratio is roughly 1 part flour to 1.5 parts water.
- 3
Add Flavorings
Stir in a pinch of salt, a few tablespoons of olive oil, and the soaked, drained raisins.
- 4
Prepare Pan
Generously oil a wide, shallow baking pan. The cake should be very thin, no more than 1/2 inch thick.
- 5
Pour
Pour the batter into the pan.
- 6
Garnish
Scatter the pine nuts, walnuts (if using), and fresh rosemary leaves evenly over the top of the batter.
- 7
Drizzle
Drizzle a little more extra virgin olive oil over the top.
- 8
Bake
Bake at 375°F (190°C) for 30-35 minutes.
- 9
Check Doneness
The cake is done when the surface is cracked, the edges are pulling away from the pan, and the nuts are toasted.
- 10
Serve
Let cool. It has a dense, almost pudding-like texture and an earthy, slightly sweet flavor. Serve cold or at room temperature.
Cooking Tips
- There is NO sugar added to this recipe. The sweetness comes entirely from the natural sugars in the chestnut flour and the raisins.
- Rosemary on a dessert seems strange to foreigners, but its piney aroma pairs perfectly with the earthy chestnuts.
Variations
- With Ricotta: Often served with a dollop of fresh, lightly sweetened ricotta cheese on the side.
Chef's Notes & Storage
- The ultimate 'cucina povera' dessert, utilizing the chestnut, which was the 'bread of the poor' in mountainous regions.
Nutrition Estimate
220 calories · 3g protein · 35g carbs · 10g fat · 4g fiber per serving
