clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Castagnaccio – Italian chestnut cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Tamara Novakovic


Rustic cake from the heart of Italy


  • 13 oz (375 g) chestnut flour
  • 1 pint (570 ml) water
  • 2 oz (50 g) extra virgin olive oil
  • 2.6 oz (75 g) pine nuts
  • 5 oz (125 g) raisins
  • a pinch of salt


  1. Soak raisins in water for an hour, drain them and discard the water.
  2. Into a large boil, whisk 570 ml water with 25 g olive oil and pinch of salt. Gradually add chestnut flour and whisk until it forms into a smooth batter. Add raisins and pine nuts.
  3. Brush baking pan with olive oil and pour the mixture into it. Scatter the remaining half of the olive oil on top of the mixture.
  4. Preheat oven to 375F (190C). Bake for 35 minutes.
  5. Let cool, slice and serve. You can dust with powdered sugar before serving.
  • Category: Dessert
  • Cuisine: Italian
Scroll To Top