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Castagnaccio – Traditional Tuscan Chestnut Flour Cake

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1/3 c. raisins divided
  • 2 T. fresh rosemary leaves
  • 3 c. chestnut flour sifted
  • 1 2/3 c. lukewarm water
  • 2 T. honey*
  • 2 T extra virgin olive oil
  • ¼ c. chopped walnuts divided
  • ¼ c. pine nuts divided
  • *Honey is optional. Use more or less honey depending on level of sweetness
  • desired.

Instructions

  • 1. Soak raisins and rosemary leaves in a small bowl of lukewarm water. Set aside.
  • 2. 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.
  • 3. In a large bowl, combine chestnut flour, water, honey, and olive oil with a fork. Continue stirring until a smooth batter forms. If batter is too thick, add another tablespoon or two of water to thin slightly.
  • 4. Drain raisins and rosemary leaves and pat dry. Add half of the raisins, walnuts, and pine nuts to batter and stir to combine.
  • 5. 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.
  • 6. Place pan in pre-heated oven and bake for 30-35 minutes or until the top is dried and starting to crack.
  • 7. Remove from oven and cool slightly before cutting into thin slices and serving.
  • Enjoy!