🇮🇹 Italy · Dessert
Castagnaccio (Tuscan Chestnut Cake)
By eatmundo · July 7, 2026
Castagnaccio is a rustic, naturally gluten-free Tuscan cake made from chestnut flour, water, olive oil, pine nuts, walnuts, and rosemary. Traditionally prepared during autumn when chestnuts are in season, this humble dessert offers a uniquely earthy, slightly sweet flavor profile that's both comforting and authentic.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (350°F) and lightly grease a round baking pan (approx. 24-26cm / 9-10 inches diameter) with olive oil. For an even more rustic look, use a terracotta dish if you have one.
- 2
In a large mixing bowl, gradually whisk the 250g of chestnut flour with approximately 500ml of cold water until you achieve a smooth, lump-free batter. The consistency should be similar to a thick crêpe batter, so adjust water as needed to reach this. Add 1/4 teaspoon of salt.
- 3
Stir in 50g of pine nuts, 50g of chopped walnuts, and 50g of raisins into the chestnut batter. Mix well to ensure the ingredients are evenly distributed throughout the batter.
- 4
Pour the batter into the prepared baking pan, spreading it evenly. Drizzle the top with 2 tablespoons of extra virgin olive oil. This will create a lovely crisp crust and infuse more flavor during baking.
- 5
Sprinkle the finely chopped fresh rosemary (from 1 sprig) over the entire surface of the cake. The rosemary might seem unusual for a dessert, but its aromatic notes are a classic and essential element in Castagnaccio.
- 6
Bake for 40-50 minutes, or until the surface of the cake is golden brown, slightly cracked, and the edges pull away from the pan. A helpful tip: the cake will firm up as it cools, so don't overbake it.
- 7
Remove the Castagnaccio from the oven and let it cool completely in the pan on a wire rack before serving. This allows the flavors to meld and the cake to set properly. The cake is typically served at room temperature.
Frequently Asked Questions
What kind of chestnut flour should I use for authentic Castagnaccio?+
For the best result, use a high-quality, finely ground "farina di castagne" that is fresh and has a sweet aroma. Avoid any flour that smells musty or tastes bitter.
What is the ideal baking temperature and time for Castagnaccio?+
Bake Castagnaccio in a preheated oven at 180°C (350°F) for approximately 30-40 minutes. It's done when the edges are set and the surface has started to crack.
How can I tell if my Castagnaccio is properly cooked, and what texture should it have?+
The cake is ready when a toothpick inserted into the center comes out clean and the surface is lightly cracked. It should have a dense, slightly moist texture, not dry or crumbly.
Should I add sugar to Castagnaccio, and what's a common mistake regarding sweetness?+
Authentic Castagnaccio traditionally contains no added sugar, relying on the natural sweetness of the chestnut flour and raisins. A common mistake is adding sugar, which can mask its unique, rustic flavor profile.
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