Traditional Tuscan Chestnut Flour Cake

Sweet but not overbearing, classic Tuscan Castagnaccio is the symbolic dessert of Autumn.

  • ( Scored 5 on 2 reviews )

Serena:

I wasn't sure if my kids would go for the veggie combo here, but since we're die-hard pumpkin fans, we had to give it a shot. Glad we did, since ther...

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Quite the wholesome dessert, Tuscany's traditional Castagnaccio is truly a wonder that everyone who adores chestnuts as much as we do will agree:  remarkably delicious for such a straight-forward cake recipe.

Because Castagnaccio is made with chestnut flour, available throughout the year, you could in theory prepare this tasty dessert recipe anytime you wish - for us here, it's the clear signal that Fall has arrived.  Aromatized with the heady pine scent of rosemary and pine nuts, when you have a slice of this tender, moist cake, your taste buds will be in for a new surprise.  A good one, of course!

Born originally in Tuscany, this dessert has exploded in popularity, with different variations produced in just about every region in Italy.  Each region has its own final result, some sweeter than others, some with raisins and chocolate, but we tend to prefer and idolize our original version, just bordering on savory thanks to gorgeous extra-virgin olive oil, but ever so exquisite thanks to its texture and aroma.  What version do you think your loved ones will cherish the most?  Experiment as you follow along with us, and find out what tickles your family's taste buds the most.

Ingredients

play video recipe for 6 servings

Chestnut Flour Cake ingredients

  • Chestnut flour 300 grams
  • Water 300 grams
  • Whole Milk 350 grams
  • Sugar (Granulated) 2 table-spoon
  • Extra-virgin olive oil 2 table-spoon
  • Salt 1 pinch
  • Pine nuts as needed
  • Rosemary (Branch) as needed

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Filippo Bartolotta

Filippo Bartolotta

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Preparation

play video recipe

for 6 servings

Step

1

Of 2

Prepare the chestnut flour cake batter

In a medium mixing bowl, add chestnut flour, a pinch of salt, and granulated sugar.  Mix well.

Add water, milk, and extra-virgin olive oil to dry mixture, and blend thoroughly with a heavy-duty whisk.  

tagAlt.chestnut castagnaccio
tagAlt.chestnut cake

Step

2

Of 2

Bake the chestnut cake and serve

Preheat oven to 150C.  Cut parchment paper to size in baking pan.  Oil your pan well.  

Pour chestnut cake batter into prepped baking pan, and sprinkle with pine nuts and a couple of sprigs of fresh rosemary. 

Bake at 150C for the first 20 minutes.  Increase heat to 200C and cook another 20 minutes, or until done.

Remove from oven, and cool. Cut into wedges and serve.  

tagAlt.chestnut cake batter
tagAlt.bake castagnaccio

Try it with...

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Filippo Bartolotta

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Brunello di Montalcino Wines

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...Great Italian Goddies!

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Canna Torta - IGT Tuscan White - Podere le Ripi

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Brunello di Montalcino Wines

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Canna Torta - IGT Tuscan White - Podere le Ripi

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A light amber color, fresh and elegant bouquet

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Villa Gemma - Bianco Colline Teatine IGT Wine - Masciarelli

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A perfect match for raw fish appetizers, seafood, and fish in general.

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Reviews

Serena Sunday 1st of November 2020

Orange and green wins for dinner

I wasn't sure if my kids would go for the veggie combo here, but since we're die-hard pumpkin fans, we had to give it a shot. Glad we did, since there were totally no leftovers and everyone borderline licked their plates. A definite win with fresh pasta and even fresher veggies. Great blend!

Rosanna Wednesday 4th of November 2020

Creamy and smooth

I once ventured into a bakery in the city center of Florence and saw this spectacular tray of brown, dewy cake festooned with raisins and pine nuts. Obviously, I couldn't resist that, and it was love at first bite. I'm so glad to find this recipe, and discover it was spot-on with what I enjoyed from my travels in Tuscany.

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