Castagnaccio

Name: Castagnaccio
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italy
Ingredients: 300 g of chestnut flour (sifted); 400 ml of water (at room temperature); 1 pinch of salt (fine); 40 ml of olive oil (cold-pressed extra virgin); 50 g of raisins (rehydrated); 40 g of pine nuts (whole); 40 g of walnut halves (coarsely crushed); 2 rosemary (fresh sprigs, leaves picked)

No reviews yet

This traditional Tuscan castagnaccio recipe celebrates the rustic, woodsy flavor of autumn chestnuts, enhanced by the sweetness of raisins and the fragrance of rosemary. This flat, gluten-free cake is enjoyed warm at snack time or as a dessert with a spoonful of fresh ricotta.

Total time: 50 min
Prep: 15 min
Cook: 35 min
Rest: 10 min
Difficulty: Easy
Per person: €1.80

By the CookinBreak team

Ingredients 8

slices

Estimated cost €10.80

For the batter

2 ¾ cups chestnut floursifted
1 ⅔ cups waterat room temperature
1 pinch of saltfine

2 ¾ tbsp olive oilcold-pressed extra virgin

For the topping

⅓ cup raisinsrehydrated
⅓ cup pine nutswhole
⅓ cup walnut halvescoarsely crushed
2 rosemaryfresh sprigs, leaves picked

Equipment

Whiskstainless steel
Bowlto soak the raisins
Sievefine mesh
Fluted tart pan28 cm diameter, fixed or removable bottom

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 375 °F in conventional mode.

Place the raisins in a bowl, cover them with warm water and let them plump for , then drain them and gently pat them dry in a clean towel.
Sift the chestnut flour over a large bowl to remove all the natural lumps, then add the salt.
Pour in the water gradually while whisking vigorously from the center outward to get a smooth, fluid, uniform batter, similar to a slightly thick crepe batter.
Whisk half of the olive oil into the mixture to loosen the batter.
Generously oil a tart pan with some of the remaining olive oil, then pour in the batter to a thickness of about one centimeter.
Evenly scatter the walnut halves, pine nuts, rehydrated raisins and rosemary needles over the entire surface.
Drizzle the surface with the rest of the olive oil in a thin stream to promote browning and cracking.
Bake on the middle rack at 375 °F for , until the surface turns dark brown and shows the characteristic nice cracks.
Let cool for in the pan before cutting into even slices.

Cook it your way

Your account checks every recipe against your allergies and diets, keeps your favorites and builds your shopping lists.

Continue with Google Create my free account

It's free · sign up in 30 seconds · I already have an account

Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

33 minEasy

As a main

5.0

Homemade Duchess Potatoes

1 h 05Easy

To drink

Cinnamon Eggnog

25 minEasy

Nutrition facts

per serving · estimate

350kcal

Protein5 g6%
Carbs45 g51%
Fat17 g43%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an authentic castagnaccio, be sure to use a wide pan so the batter is never more than one centimeter thick. It is this low height, combined with a drizzle of olive oil on top, that creates the signature crackled crust contrasting with the dense center.

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 3 months in cooked portions wrapped in plastic.

Storage : How long does it keep?

Keeps 4 to 5 days in an airtight container in a cool place.

Making ahead : Can you make it the day before?

Yes

Batter can be made the day before; the flavors develop as it rests.

Reheating : How do you reheat it?

Oven 5 min at 160°C or skillet. Microwave not recommended, rubbery texture.

Variations

Zest-scented version: add the finely grated zest of an unwaxed orange to the batter for a warm citrus note.
Wild fennel version: replace the rosemary sprigs with half a teaspoon of wild fennel seeds, a very popular variation on the Tuscan coast.
Indulgent dessert wine version: soak your raisins in vin santo or a sweet white wine instead of warm water.

Mistakes to avoid

Forgetting to sift the flour: chestnut flour clumps very quickly and forms stubborn lumps that are impossible to work out without sifting first.
Using a pan that is too small: a thickness greater than 1.5 cm gives a texture that is too compact and pasty instead of a thin, fudgy cake.
Adding granulated sugar: ripe chestnut flour and raisins naturally provide all the sugar needed to balance the cake.

Frequently asked questions

Why is there no yeast or sugar in castagnaccio?

Chestnut flour naturally contains a high level of carbohydrates that sweeten the batter without any outside addition. Leaving out the leavening preserves the dense, fudgy consistency typical of this ancestral peasant recipe.

How can I tell if the castagnaccio is perfectly baked?

The cake is ready when its whole surface has a nice hazelnut-brown color crossed by a dense network of fine cracks, while the pine nuts are delicately golden without being burnt.

Can I replace fresh rosemary with dried rosemary?

Dried rosemary burns very quickly under the direct heat of the oven and becomes unpleasantly brittle to bite into. It is therefore strongly recommended to use fresh needles, which release their essential oils.

What is castagnaccio traditionally served with?

In Tuscany, this cake is traditionally enjoyed warm with a spoonful of very fresh sheep's milk ricotta and a glass of vin santo or a young local red wine.