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Castagnaccio is a plain chestnut flour cake, typically found in the Tuscany, Liguria, Piedmont, Emilia-Romagna regions of Italy. It is a typically autumnal dessert, made by a dough of chestnut, water, olive oil, pine nuts, and raisins, and baked.

Prep time

45 mins

Ingredients | Serves 6 

250 g chestnut flour (Malerba Italian Chestnut flour) 
1.5 cup water
3 tbsp extra-virgin olive oil (Mercato Elise EVOO)
1 sprig rosemary
1/4 (30 g) pine nuts
1/4 (30 g) walnuts
3 tbsp (30 g) raisin
1 tsp table salt
1 tsp honey
Shop Ingredients 
First of all soak the raisin in lukewarm water or sweet wine, then soak the rosemary leaves in another bowl filled with water. Finally, reduce the walnuts into pieces.
Sift the chestnuts flour and pour into a bowl. Add the water a little at a time, stirring with a spatula until consistent, then add 1 tsp of table salt, 1 tsp of honey, and 2 tbsp of extra-virgin olive oil. After that, grease a 9 -inch baking tin with 1 tbsp of olive oil or line with parchment paper. Now, pour the chestnut mixture into the baking tin and garnish with pine nuts, walnuts, and raisin.
Preheat the oven to 395° F (200° C).
Now, bake the Castagnaccio about 35-40 minutes depending on your oven, until the surface becomes perfectly dried and starts to crack. Finally, take out from the oven and wait for the chestnut cake reach room temperature before reducing into slices.
Serve Castagnaccio lightly warm or at room temperature. In Tuscany, it is common serve this chestnuts cake simple or along with a ball of ricotta, sugar and honey mixture. 

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