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Castagnaccio

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Ingredients

Adjust Servings:
350 g Chestnut flour
430 g Water
40 g Raisins
50 g Walnut kernels
40 g Pine nuts
1 spring Rosmary
5 tbsp Extra virgin olive oil
1 tsp Fine salt

Castagnaccio

Tuscan Chestnut Cake

Cuisine:

    Castagnaccio is a plain chestnut flour cake with raisins, pine nuts, walnuts, and rosemary, typically found in Tuscany.

    • 50 minutes
    • Serves 5
    • Easy
    class="bordered-title"> Ingredients

    Castagnaccio is a typically autumnal cake. The name “castagnaccio” comes from the Italian word ‘castagna’, which means chestnut.  Castagnaccio is, indeed, a traditional dessert made with chestnut flour and raisins, pine nuts, walnuts, and rosemary. It is difficult to determine its exact origin.

    You will find there are different variations of the castagnaccio depending on the region. For instance, castagnaccio is called pattona in Liguria, ghirighio in Umbria, or baldino in Sardinia. The recipe does not require yeast nor sugar. You just need to mix chestnut flour with water and olive oil until smooth. Then you add raisins, pine nuts and rosemary.

    The chestnut cake is then baked in the oven for half an hour until cracked on the surface. Let it cool before cutting it into slices and savour it.

    Steps

    1
    Done
    10 minutes

    Wash the raisins

    First wash the raisins in fresh water and soak them in bowl of cold water for about 10 minutes.

    2
    Done
    5 minutes

    Rosemary flavored olive oil

    Heat a little olive oil in a small saucepan and add a few rosemary needles to flavor it.

    3
    Done
    10 minutes

    The dough

    In a bowl, sift the chestnut flour and add the water and salt. Mix well. Add the flavored olive oil, half of the pine nuts, raisins, and walnut kernels coarsely chopped. Mix well until smooth and homogeneous. Pour the dough into a well-oiled mold. Complete with the rest of the pine nuts, walnut kernels, and raisins. Add a few rosemary needles.

    4
    Done
    35 minutes

    Baking

    Cook in oven preheated to 380° F (195° C) for approximately 35 minutes.

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