Italy Castagnaccio
Castagnaccio is a traditional Italian cake made from chestnut flour, celebrated for its rustic simplicity and earthy sweetness. This dessert originates from Tuscany but is also popular in other regions such as Liguria and Piedmont, where chestnuts have long been a staple food. Traditionally prepared during the autumn and winter months, castagnaccio reflects Italy’s resourcefulness in using local, seasonal ingredients. Its dense texture and nutty flavor are enhanced with additions such as raisins, pine nuts, rosemary, and sometimes a drizzle of olive oil. Castagnaccio is not overly sweet, making it a unique dessert or even a snack, often paired with a glass of sweet wine or coffee.
Recipe Servings: 8
Ingredients
- ¼ cup (40 g) raisins
- 2 cups (250 g) chestnut flour
- 1¼ cups (300 ml) water
- 3 Tbsp (45 ml) extra virgin olive oil, divided
- 1 Tbsp (15 g) granulated sugar (optional, for a slightly sweeter taste)
- ¼ tsp (1 ml) salt
- ¼ cup (30 g) pine nuts
- 1 tsp (5 ml) fresh rosemary leaves, chopped
Directions
- Preheat your oven to 375°F (190°C). Grease an 8- or 9-inch (20- or 23-cm) round or square baking pan with olive oil, or line it with parchment paper.
- Soak the raisins in warm water for 5–10 minutes to plump them up, then drain and set aside.
- In a large mixing bowl, sift the chestnut flour to remove any lumps. Gradually add the water, whisking continuously to create a smooth, lump-free batter. Stir in 2 tablespoons (30 ml) of olive oil, the sugar (if using), and salt.
- Pour the batter into the prepared pan, spreading it evenly. Sprinkle the soaked raisins, pine nuts, and chopped rosemary over the top. Drizzle with the remaining tablespoon of olive oil.
- Place the pan in the preheated oven and bake for 30–40 minutes, or until the top is firm and cracks begin to appear. The edges should be slightly crisp, but the center will remain moist and dense.
- Remove the castagnaccio from the oven and let it cool to room temperature before slicing. Serve plain, or accompany it with a drizzle of honey, ricotta, or sweet wine.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days.
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