Autumn in Tuscany smells of chestnuts, warm ovens, and simple desserts rooted in tradition. Castagnaccio is one of those recipes that doesn’t try to impress, yet wins you over with its rustic, earthy flavor. Made with just a few humble ingredients, it’s a symbol of seasonal, rural Italian cooking—simple, genuine, and timeless. Let’s see how to make it.
Vegetarian
Traditional
Tuscan
Vegetarian
Castagnaccio
Castagnaccio is a traditional Tuscan chestnut flour cake made with raisins, pine nuts and walnuts. A simple, rustic dessert deeply rooted in Italian autumn traditions.
Ingredients
- Chestnut flour 300 g
- Water 500 ml
- Raisins 70 g
- Pine nuts 50 g
- Walnuts 50 g
- Extra virgin olive oil as needed
Tools
- Mixing bowl
- Fork
- Sieve
- Baking pan
- Oven
Instructions
- Preheat the oven to 200°C (390°F).
- Sift the chestnut flour into a large bowl.
- Gradually add the water, mixing with a fork until smooth and lump-free.
- Add the soaked and drained raisins, some pine nuts and walnuts, and two tablespoons of olive oil.
- Pour the batter into a well-oiled baking pan.
- Decorate the top with the remaining pine nuts, walnuts and a drizzle of olive oil.
- Bake for about 30 minutes, until the surface is cracked and dry.
- Let cool before serving.
Nutritional values (per serving)
Calories
245 kcal
245 kcal
Fat
10 g
10 g
Carbohydrates
34 g
34 g
Protein
4 g
4 g
Sugar
12 g
12 g
Fiber
5 g
5 g
Sodium
15 mg
15 mg
This post is also available in: Italiano (Italian)
