📝 About This Recipe
Originating from the rugged mountains of Tuscany, Castagnaccio is a unique, naturally gluten-free cake that celebrates the humble chestnut. This dense, unleavened 'bread-cake' offers a sophisticated balance of earthy sweetness, herbaceous rosemary, and the crunch of toasted pine nuts and walnuts. It is an evocative, historic dessert that captures the essence of an Italian autumn in every smoky, nutty bite.
🥗 Ingredients
The Batter Base
- 500 grams Chestnut flour (sifted, high-quality stone-ground)
- 650 ml Water (room temperature, adjusted for consistency)
- 40 ml Extra virgin olive oil (plus extra for greasing the pan)
- 1 pinch Fine sea salt (to balance the sweetness)
The Traditional Toppings
- 50 grams Pine nuts (Italian variety preferred)
- 50 grams Walnut halves (roughly chopped)
- 80 grams Sultanas (Raisins) (soaked in warm water)
- 2-3 sprigs Fresh rosemary (needles stripped)
For Serving (Optional)
- 250 grams Fresh Ricotta cheese (whipped with a little honey)
- 2 tablespoons Chestnut honey (for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F) and place a rack in the center position.
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2
Place the sultanas in a small bowl and cover them with warm water. Let them soak for 10-15 minutes to plump up, then drain and pat dry thoroughly.
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3
Sift the chestnut flour into a large mixing bowl. This step is crucial as chestnut flour is notorious for forming stubborn lumps.
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4
Add a pinch of sea salt to the flour and begin whisking in the water very slowly in a thin stream. Whisk constantly to ensure a perfectly smooth, velvet-like batter.
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5
Once all the water is incorporated, the batter should be fluid but not watery—similar to a thick crêpe batter. Add 40ml of extra virgin olive oil and whisk again until emulsified.
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6
Stir in half of the soaked sultanas, half of the pine nuts, and half of the chopped walnuts directly into the batter.
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7
Generously grease a low-sided round baking pan (about 30cm or 12 inches in diameter) with extra virgin olive oil. Traditionally, Castagnaccio should be quite thin, no more than 1-2 cm thick.
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8
Pour the batter into the prepared pan, tilting it to ensure it spreads evenly to the edges.
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9
Scatter the remaining sultanas, pine nuts, and walnuts over the surface. These will toast beautifully during the baking process.
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10
Finish by sprinkling the fresh rosemary needles over the top and drizzling a final tablespoon of olive oil in a spiral pattern over the surface.
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11
Bake for 30-35 minutes. You will know it is done when the surface is dark brown and covered in a network of fine cracks (resembling parched earth).
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12
Remove from the oven and let it cool completely in the pan. Castagnaccio is best served at room temperature or even the next day when the flavors have fully matured.
💡 Chef's Tips
Always use the freshest chestnut flour possible; it should smell sweet and nutty, not bitter or musty. Sifting is mandatory—do not skip it or you will have lumps of dry flour in your finished cake. For a deeper flavor, you can soak the raisins in Vin Santo or Grappa instead of water. The hallmark of a perfect Castagnaccio is the 'cracked earth' look on top, so don't be alarmed when it starts to fissure in the oven. Adjust the water amount slightly if needed; different brands of chestnut flour have different absorption rates.
🍽️ Serving Suggestions
Serve a thin wedge with a dollop of fresh, creamy sheep’s milk ricotta sweetened with a touch of honey. Pair with a small glass of Vin Santo or a sweet Aleatico dell'Elba dessert wine. Enjoy as a rustic afternoon snack alongside a strong espresso or a cup of Earl Grey tea. Drizzle with a high-quality chestnut honey just before serving to enhance the floral notes. Serve alongside a selection of aged Pecorino Toscano cheese for a classic savory-sweet Italian pairing.