Castagnaccio is Tuscany’s rustic chestnut-flour cake: chestnut flour and water form a thin batter enriched with olive oil, raisins, pine nuts, walnuts and rosemary. The classic cake needs no added sugar because good chestnut flour supplies its own sweetness.
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Visit Tuscany describes the oldest form as chestnut flour, water, extra-virgin olive oil and rosemary, with raisins, pine nuts and walnuts among established additions.
The batter is thinner than ordinary cake batter and is baked in a shallow layer, which creates the characteristic dense, tender texture.
No wheat flour, eggs or chemical leavening are needed.
The surface is ready when it looks dry and develops fine cracks around nuts and rosemary.
Everything needed to prepare the dish, arranged for fast scanning before cooking.
Soak the raisins. Cover raisins with warm water for 10 minutes, then drain and pat dry.
Whisk flour and water. Combine chestnut flour and salt, then add water gradually while whisking.
Add part of the garnish. Stir in half the raisins, pine nuts and walnuts with 1 tablespoon olive oil.
Heat the oven. Preheat to 180°C and oil a shallow 26 cm pan generously.
Pour shallowly. Pour the batter into the pan and level it.
Top traditionally. Scatter remaining raisins, pine nuts, walnuts and rosemary, then drizzle with the remaining olive oil.
Bake until cracked. Bake 25–30 minutes.
Rest in the pan. Cool 10 minutes before cutting.
Serve warm or cool. Cut into wedges and serve warm or at room temperature.
Use fresh, sweet-smelling flour. Rancid chestnut flour tastes bitter and cannot be rescued by added sugar.
The ingredient list is naturally gluten-free, but anyone with coeliac disease should verify certified gluten-free flour and contamination controls.
Castagnaccio is intentionally dense and moist rather than aerated like a conventional cake.
Naturally sweet chestnut flour is the main carbohydrate source; no sugar is added.
Contains tree nuts.
Verify chestnut flour is fresh and stored properly.
For a gluten-free claim, use certified gluten-free ingredients and prevent cross-contact.
A classic Tuscan formulation does not need added sugar; chestnut flour provides natural sweetness.
Rosemary is a traditional aromatic pairing with chestnut flour and olive oil in castagnaccio.
No. It is a dense, shallow, unleavened chestnut cake.
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