Castagnaccio (Tuscan Chestnut Flour Cake with Rosemary and Pine Nuts)

Steps

1. Step 1

   Heat the oven to 375°F. Put the raisins in a small bowl with the warm water and let them soak while you make the batter.

   375°F

   • 1/2 cup raisins
   • 2 tbsp warm water, for soaking the raisins
2. Step 2

   Sift the chestnut flour into a large bowl (it clumps, so don't skip this). Whisk in the sugar and salt.

   • 2 1/2 cups chestnut flour (about 300 g)
   • 3 tbsp sugar
   • 1/2 tsp fine salt
3. Step 3

   Pour in about a third of the water and whisk to a smooth, thick paste with no lumps, then whisk in the rest of the water and 3 tbsp of the olive oil. The batter should be thin, about like heavy cream; add a splash more water if it seems thicker.

   5 min

   • 2 1/4 cups water, room temperature
   • 3 tbsp extra-virgin olive oil
4. Step 4

   Brush a 9x13-inch baking pan with 1 tbsp of the olive oil, coating the bottom and sides. Pour in the batter; it should be only about 1/2 inch deep.

   • 1 tbsp extra-virgin olive oil
5. Step 5

   Drain the raisins and scatter them over the batter along with the pine nuts, walnuts and rosemary. Drizzle the last 1 tbsp olive oil over the top.

   • 1/2 cup raisins
   • 1 tbsp extra-virgin olive oil
   • 1/4 cup pine nuts
   • 1/4 cup walnuts
   • 1 tbsp fresh rosemary leaves
6. Step 6

   Bake 30 to 40 minutes, until the top is dry, dark and covered in fine cracks and the edges pull away from the pan. The nuts should be toasted, not burnt; tent loosely with foil if they darken early.

   35 min, hands-off · 375°F

7. Step 7

   Cool in the pan at least 20 minutes. Cut into squares and serve warm or at room temperature. It keeps, covered, for 2 days.

   20 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026