Description
Castagnaccio, a rustic Tuscan chestnut cake, embodies traditional Italian countryside simplicity with its earthy charm. Nutty chestnut flour, fragrant rosemary, and pine nuts create a harmonious dessert perfect for savoring regional Italian culinary heritage.
Ingredients
Scale
Main Ingredients:
- 14 ounces (400 g) chestnut flour
- 2 cups (½ L) water
Dry and Flavor Ingredients:
- 2 tablespoons (30 ml) sugar
- 1 pinch salt
- ½ cup (110 ml) raisins
- ½ cup (110 ml) pine nuts
- 2 sprigs fresh rosemary
- Zest of 1 orange
Liquid Ingredients:
- 6 tablespoons (90 ml) extra-virgin olive oil
Instructions
- Thoroughly sift the chestnut flour in a large mixing bowl to eliminate any lumps and ensure a smooth texture.
- Combine the sifted chestnut flour with granulated sugar and a pinch of salt, whisking the dry ingredients until evenly distributed.
- Gradually pour room-temperature water into the dry mixture, stirring constantly with a whisk to create a silky, pancake-like batter without any clumps.
- Incorporate two-thirds of the finely grated orange zest into the batter, mixing until the zest is uniformly dispersed.
- Place a 12-inch (30 centimeters) round pizza pan in the oven, then carefully add olive oil and heat for 4-5 minutes until the oil is sizzling hot.
- Remove the hot pan from the oven, maintaining caution to prevent burns, and immediately pour the chestnut batter into the center, allowing it to naturally spread to the edges.
- Delicately scatter raw pine nuts, plump raisins, fresh rosemary leaves, and the remaining orange zest across the surface of the batter.
- Transfer the pan back to the preheated oven at 400°F (200°C) and bake for 18-22 minutes, watching for a golden-brown surface and slight pulling away from the pan’s edges.
- Remove from the oven and let the castagnaccio cool for 10 minutes before slicing and serving.
Notes
- Originating from Tuscany, this rustic chestnut flour cake offers a unique, dense texture with a delightful blend of sweet and savory flavors.
- Chestnut flour creates a naturally gluten-free base, making this traditional dessert perfect for those with wheat sensitivities.
- Heating the olive oil before adding the batter ensures a crispy, golden bottom that’s characteristic of authentic castagnaccio.
- Pine nuts and raisins provide contrasting textures and bursts of sweetness against the earthy chestnut flour backdrop.
- Fresh rosemary adds an unexpected herbal note that elevates the cake’s complex flavor profile.
- Serve slightly warm or at room temperature as a distinctive dessert or afternoon snack that captures the essence of Italian countryside cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 435 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 32 g
- Saturated Fat: 4 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg