Castagnaccio - Chestnut flour cake
This gluten free Tuscan cake is made with chestnut flour and flavoured with pine nuts and rosemary
One of the most popular delicacies made from chestnut flour is castagnaccio which is made throughout the Tuscany, Emilia-Romagna and Piedmont region. You can found this cake in many bakeries in Italy during autumn and winter time but it is so simple to make it at by yourself.
Traditional castagnaccio is made only from chestnut flour, water, raisins, pine nuts and rosemary but you can modify this according to your taste and wishes. You can add some walnuts or candied orange peel to add some flavour. The main ingredients - chestnut flour gives this cake sweetness but you can add also some sugar. Castagnaccio is usually enjoyed along some liqueur or a glass of wine.
COOKS IN: 40 MINUTES
DIFFICULTY: SUPER EASY
- 400 g chestnut flour
- 650 ml cold water
- pinch of salt
- 35 pine nuts
- rosemary leaves
- 3 tablespoons of olive oil
- Put sifted chestnut flour in a bowl and add a pinch of salt. Add the water, bit by bit while stirring to avoid lumps. The batter should be thicker than pancake batter. Depending on the flour you may need a little more or little less water.
- When smooth, add 2 tablespoons of olive oil to the batter and let the mixture rest for about 30 minutes.
- In the meantime, preheat the oven to 180°C. Pour the batter into (25 x 40 cm large) baking pan lined with parchment paper. It should be no more than 1 cm thick). Sprinkle with pine nuts, rosemary leaves and the rest of the olive oil.
- Bake for about 30 minutes or until you see little cracks all over the top of the cake. Do not overbake or it will become very dry. Let cool in the pan then slice into squares and serve.
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