Castagnaccio Recipe

castagnaccio chestnut cake scattered with raisins and pine nuts on brown paper, whole round cake cut into wedges.

5 from 1 vote

Castagnaccio is a Italian chestnut cake that is simple, but delicious! Flavored with aromatic chestnut flour, rosemary, olive oil, and raisins, you will love this unique dessert!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Italian

Keyword: castagnaccio, chestnut cake

Servings: servings

Calories: 447kcal

Ingredients

1/3 cup raisins divided
2 tablespoons fresh rosemary leaves
3 cups chestnut flour sifted
1 2/3 cups lukewarm water
2 tablespoons honey*
2 tablespoons extra virgin olive oil plus more for pan
¼ cup chopped walnuts divided
¼ cup pine nuts divided

Instructions

Soak raisins and rosemary leaves in two separate small bowls of lukewarm water. Set aside.
Position oven rack to 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 or wooden spoon. Continue stirring until a smooth batter forms. If 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 batter and stir to combine.
Pour batter into 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 batter.
Place pan in pre-heated 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!

Notes

*Honey is optional. Use more or less honey depending on level of sweetness desired.

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.

Nutrition