Castagnaccio is a traditional Tuscan dessert made with chestnut flour, olive oil, raisins, and pine nuts. The cake is typically served in the fall when chestnuts are in season. While it may not look very appetizing, Castagnaccio is actually a delicious and hearty cake.
Can be found throughout Italy
While Castagnaccio can be found throughout Italy, it is most commonly associated with Tuscany. The cake is often topped with raisins, pine nuts, and rosemary, and it has a dense, moist texture. Castagnaccio is a simple dessert, but it is full of flavor and perfect for celebrating the harvest season. If you are looking for a unique dessert to serve this fall, look no further than Castagnaccio – Traditional Tuscan Chestnut Flour Cake. You and your guests are sure to enjoy its unique flavor and memorable experience.
The Goodness of Castagnaccio – Traditional Tuscan Chestnut Flour Cake
Castagnaccio – Traditional Tuscan Chestnut Flour Cake is a very special cake because of the goodness of chestnut flour. Castagnaccio has a very intense flavor, it is very fragrant and it has a moist and spongy texture. Castagnaccio is a Tuscan specialty that is made with 100% pure ground chestnuts, no other flour is used.
The chestnut flour gives the cake a light brown color. Castagnaccio is usually flavored with rosemary, pine nuts, and raisins. Castagnaccio is a very healthy cake, it is gluten-free and it is perfect for Vegans. Castagnaccio is a very old Tuscan recipe, it is said that Castagnaccio was created by shepherds who were looking for a cake that was easy to make and did not require any special ingredients. The first Castagnaccio was made with water, chestnut flour, olive oil, and salt. Today there are many different versions of Castagnaccio, but the traditional recipe is still the best!
Prep time: 15 minutes
Cook time: 30-35 minutes
⅓ c. raisins, divided
2 T. fresh rosemary leaves
- 3 c. chestnut flour, sifted
1 ⅔ c. lukewarm water
- 2 T. honey*
2 T extra virgin olive oil
- ¼ c. chopped walnuts, divided¼ c. pine nuts, divided
- *Honey is optional. Use more or less honey depending on the level of sweetness desired.
- Soak raisins and rosemary leaves in a small bowl of lukewarm water. Set aside.
- Position the oven rack in the center position. Preheat oven to 350°F and grease a 9” pie pan with olive oil or non-stick cooking spray. Set aside.
- In a large bowl, combine chestnut flour, water, honey, and olive oil with a fork. Continue stirring until a smooth batter forms. If the batter is too thick, add another tablespoon or two of water to thin it slightly.
- Drain raisins and rosemary leaves and pat dry. Add half of the raisins, walnuts, and pine nuts to the batter and stir to combine.
- Pour batter into the prepared pie pan and spread with a spatula to form a smooth, uniform layer. Evenly distribute rosemary and remaining raisins, walnuts, and pine nuts on top of the batter.
- Place pan in preheated oven and bake for 30-35 minutes or until the top is dried and starting to crack.
- Remove from oven and cool slightly before cutting into thin slices and serving. Enjoy!
Castagnaccio is a traditional Tuscan cake made with chestnut flour. While chestnut flour is readily available in many parts of the world, it can be difficult to find in others. Fortunately, there are several substitutes that can be used in place of chestnut flour. Almond flour, hazelnut flour, and walnut flour all make excellent substitutes for chestnut flour in Castagnaccio. If you can't find any of these flours, you can also use about two cups of unbleached all-purpose flour in place of the chestnut flour. Just keep in mind that the cake will have a different flavor and texture if you use a different type of flour.
Castagnaccio – Traditional Tuscan Chestnut Flour Cake can last up to 1 week in the fridge when stored properly. Castagnaccio – Traditional Tuscan Chestnut Flour Cake is a dense and moist cake that is made with chestnut flour, olive oil, water, salt, and sometimes raisins and pine nuts. Castagnaccio – Traditional Tuscan Chestnut Flour Cake has a long shelf life because it does not contain any fresh fruits or dairy products. Castagnaccio – Traditional Tuscan Chestnut Flour Cake can be stored in an airtight container in the fridge for up to 1 week.
Tip: For best results, sift the chestnut flour before using. If you don’t have a flour sifter, add chestnut flour to a small fine mesh strainer and gently shake over the mixing bowl to remove any clumps.