Castagnaccio

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Origin

• Region: Tuscany / Liguria

• Historical Context: A classic example of Italian cucina povera (peasant cooking). In poor mountainous areas where wheat flour was unaffordable, dried chestnuts were ground down to create this naturally sweet autumn cake.

Description

A unique, dense, and rustic unleavened cake made entirely from chestnut flour, water, and extra virgin olive oil. It contains zero added sugar, eggs, or leavening agents, and is topped with pine nuts, walnuts, raisins, and fresh rosemary.

Presentation

Served warm or at room temperature in thin slices. It has a cracked, dark brown leather appearance and pairs nicely with a dollop of fresh ricotta and a glass of sweet dessert wine.

Ingredients

• 300g high-quality sweet chestnut flour (farina di castagne)

• 400ml cold water

• 40ml extra virgin olive oil (plus extra for drizzling)

• 50g pine nuts (pinoli)

• 50g walnuts, chopped

• 50g raisins (soaked in warm water for 10 minutes and squeezed dry)

• 1 sprig of fresh rosemary (leaves stripped)

• A tiny pinch of fine sea salt

Step-by-Step Directions

1. Sift Flour: Preheat your oven to 180°C (350°F). Sift the chestnut flour twice into a large mixing bowl to break up any dense clumps.

2. Whisk Batter: Gradually pour the cold water into the chestnut flour while whisking constantly. Add the pinch of salt and 2 tablespoons of the extra virgin olive oil, mixing until a smooth, thin batter forms (similar to pancake batter).

3. Add Fillings: Fold two-thirds of the pine nuts, chopped walnuts, and plump raisins directly into the chestnut batter.

4. Prep Pan: Generously coat a shallow 10-inch round cake pan or copper tinned tian with extra virgin olive oil.

5. Pour and Top: Pour the batter into the pan—it should only be about 1/2-inch thick. Scatter the remaining pine nuts, walnuts, raisins, and the fresh rosemary leaves evenly over the surface.

6. Bake: Drizzle a final tablespoon of olive oil over the toppings. Bake for 30 minutes until the top forms a dark, glossy, heavily cracked crust. Let cool slightly before cutting.

Optional Variations

• Castagnaccio Ligure: In Liguria, it is common to add thin strips of candied orange peel or a pinch of fennel seeds into the batter for a sharper aromatic lift.

Cooking Tips

• Always taste your chestnut flour raw before using it. Chestnut flour is highly perishable due to its natural fat content; stale or poorly stored flour quickly turns bitter and metallic instead of sweet and nutty.

Nutrition Facts

• Calories: 240 kcal

• Carbohydrates: 36g

• Protein: 4g

• Fat: 9g

• Sodium: 40mg