Name: Castagnaccio – Traditional Tuscan Chestnut Flour Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 300 g chestnut flour; ~380 ml cold water (adjust to batter consistency); Pinch of fine salt; 2 Tbsp extra‑virgin olive oil (plus more for drizzling); 2 Tbsp golden raisins (soaked); 2 Tbsp toasted pine nuts (divided); 2 Tbsp chopped walnut kernels; Needles from 2 sprigs fresh rosemary; Optional: 4 Tbsp granulated sugar

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I made castagnaccio, a rustic Italian cake made solely from chestnut flour, water, olive oil, pine nuts, raisins, and rosemary. It’s naturally vegan, gluten-free, and subtly sweet—perfect as an autumn snack or dessert.

Castagnaccio – Traditional Tuscan Chestnut Flour Cake

Why You’ll Love This Recipe

I love how effortless and earthy castagnaccio is: no eggs, butter, or refined sugar. The chestnut flour brings natural sweetness, while the nuts, raisins, and rosemary add texture and aromatic depth. Every bite connects me to rural Tuscany’s culinary heritage.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chestnut flour
Water
Extra virgin olive oil
Pine nuts
Raisins
Salt
Fresh rosemary needles
Optional: chopped walnuts, orange zest, fennel seeds

directions

I begin by preheating the oven to about 200 °C (400 °F) and greasing a cake pan. I soak the raisins in warm water for around 10 minutes, then drain and pat dry. Next, I sift the chestnut flour into a bowl, whisk in water a little at a time until a smooth batter forms, then stir in olive oil, a pinch of salt, most of the nuts and raisins (saving some for the top), and optional mix‑ins. I pour the batter into the prepared pan, then sprinkle remaining pine nuts, raisins, walnuts, and rosemary needles on top before drizzling extra olive oil over the surface. I bake it for 30–40 minutes until the surface cracks and the top is lightly golden. Once baked, I let it cool completely before slicing.

Servings and timing

This cake typically serves 6 to 8 people. Prep takes about 15–20 minutes, baking around 35 minutes, and cooling another 10 minutes, for a total of roughly 1 hour.

Variations

I sometimes skip walnuts and use only pine nuts or vice versa based on preference.
I’ve added a touch of orange zest or fennel seeds for regional flair.
If I want a slightly sweeter version, I stir in a tablespoon or two of sugar—but I usually skip it.

storage/reheating

I store castagnaccio at room temperature, covered with plastic wrap or under a cloth, for up to 3–4 days. It develops extra aroma over time. I can refrigerate it up to 5 days if needed. Freezing isn’t ideal since the texture changes. I serve it at room temperature or slightly warmed

FAQs

What if I don’t have chestnut flour?

Authentic castagnaccio relies on chestnut flour—its flavor, sweetness, and texture can’t be replicated with other flours.

Is sugar necessary?

Not at all—I usually leave it out. Chestnut flour offers natural sweetness. A small amount of sugar is optional if you prefer a sweeter cake.

Can I make it nut-free?

Yes—I skip pine nuts and walnuts, and I still get a rustic, delicious result.

Can I omit rosemary?

I wouldn’t—it adds aromatic depth and that characteristic Tuscan aroma. But if unavailable, you could try orange zest.

Can I freeze leftovers?

I don’t recommend it, as freezing alters the dense crumb. Best enjoyed at room temperature within a few days.

Conclusion

I adore making castagnaccio because it’s simple, nutritious, and steeped in culinary tradition. It’s a humble cake that showcases the rustic charm of chestnut flour, with pine nuts, raisins, and rosemary weaving subtle sweetness and aroma. Whether I’m baking for family or enjoying it with a cup of tea, it always feels like a cozy, authentic taste of Tuscany.