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Castagnaccio (Chestnut Cake)

Castagnaccio (Chestnut Cake)

A traditional Italian chestnut cake, thin and rustic, flavored with rosemary, raisins, and olive oil. Naturally gluten-free and perfect for autumn.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert, Healthy Snack, Snack
Cuisine: Italian, Traditional
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g chestnut flour sifted
  • 350 ml water
  • 3 tbsp olive oil
  • 40 g raisins soaked in warm water for 10 minutes
  • 30 g pine nuts or walnuts
  • 1 sprig fresh rosemary
  • Pinch of salt

Equipment

  • Mixing bowl
  • Whisk
  • Baking tin round or square, 24 cm
  • Oven

Method
 

  1. Preheat oven to 190°C (375°F). Grease a baking tin with olive oil.
  2. In a bowl, whisk chestnut flour, water, 2 tbsp olive oil, and a pinch of salt into a smooth batter.
  3. Stir in drained raisins and half of the pine nuts or walnuts.
  4. Pour the batter into the tin (should be about 1 cm thick).
  5. Scatter remaining nuts and rosemary needles on top. Drizzle with the last tbsp of olive oil.
  6. Bake for 30–35 minutes until the top is firm and slightly cracked.
  7. Allow to cool slightly before slicing. Serve warm or at room temperature.

Notes

💡 Tip: Traditionally served plain, but you can pair with ricotta, honey, or fresh fruit.
⚠️ Note: Chestnut flour is naturally sweet – no sugar is added in the authentic recipe.