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Best Easy Castagnaccio Recipe

Name: Best Easy Castagnaccio Recipe
Total time: 50 min
Yield: 90 g
Ingredients: chestnut flour 2 cups; water 1.75 cups; raisins 0.25 cup; pine nuts 0.25 cup; extra-virgin olive oil 3 tbsp; fresh rosemary, chopped 1 tbsp; salt 0.25 tsp

Rustic Tuscan chestnut flour cake studded with pine nuts and rosemary is an autumn tradition. This naturally gluten-free dessert celebrates the simplicity of Italian seasonal baking.

Cook 50 min Difficulty EASY 190 kcal

#vegetarian #mediterranean #gluten-free #low fat

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Ingredients

Main ingredients

chestnut flour 2 cups
water 1.75 cups
raisins 0.25 cup
pine nuts 0.25 cup

Seasonings/Sauce

extra-virgin olive oil 3 tbsp
fresh rosemary, chopped 1 tbsp
salt 0.25 tsp

Nutrition summary

Carbohydrates 33 g 70%

Protein 3 g 6%

Fat 6 g 24%

Serving size 90g

Cooking steps

1

Preheat your oven to 375°F (190°C). Lightly oil an 8-inch (20cm) round pan with 1 tbsp olive oil.
2

Place the raisins in hot water to soften for at least 10 minutes, then drain.
3

In a large bowl, sift the chestnut flour and salt together, then slowly whisk in the water to form a smooth, lump-free batter.
4

Mix in half the olive oil and half the rosemary, then add the raisins into the batter.
5

Pour the batter into the prepared pan. Drizzle the remaining olive oil on top, sprinkle evenly with pine nuts and the rest of the rosemary.
6

Bake for 35–40 minutes, until the top is matte and starts to crack but is not hard. The cake should remain tender inside.
7

Remove and allow to cool to room temperature in the pan before slicing and serving.

Personalized Q&A

Q. What’s the key ingredient in this Castagnaccio recipe?

Chestnut flour is the key ingredient that defines Castagnaccio’s unique earthy-sweet flavor and dense, moist texture. This traditional flour is essential for the authentic taste and rustic character of the cake.

Q. Which seasoning brings out the traditional aroma in Castagnaccio?

Fresh rosemary, used both in the batter and as a topping, is the core seasoning that adds a characteristic herbal aroma and balances the sweetness of chestnut flour and raisins.

Q. What’s a crucial tip to avoid an overly dry Castagnaccio?

It’s important not to overbake the cake. Bake just until the surface is matte and beginning to crack but the inside remains tender; keeping the oven temperature and baking time precise ensures a moist, not dry, result.

Q. How does this recipe fit into a vegetarian or Mediterranean diet?

This Castagnaccio recipe uses only plant-based ingredients—chestnut flour, raisins, pine nuts, olive oil, and rosemary—fitting well into vegetarian and Mediterranean diets, and is naturally gluten-free.

Q. How many calories and carbs are in each serving?

Each serving contains about 190 kcal and 33g of carbohydrates, with carbohydrates providing roughly 70% of the total calories, protein at 6%, and fat at 24% per serving.

Best Easy Castagnaccio Recipe

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