Castagnaccio is a beloved Tuscan chestnut cake that embodies the rustic charm and wholesome flavors of Italy. This gluten-free dessert, with its rich and nutty aroma, is perfect for gathering around the family table during the cooler months. As the fragrance of rosemary and baked chestnuts fills your home, you’ll be reminded of age-old traditions where simplicity and quality ingredients shine through. This Castagnaccio recipe is not only delicious but also an invitation to create enduring memories with loved ones. Together, let’s bring the warm spirit of Tuscany into your kitchen.
Recipe Summary:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 8
- Skill Level: Easy
Ingredients:
- 1 ½ cups (200g) chestnut flour
- 2 cups (480ml) water
- ¼ cup (60ml) extra-virgin olive oil
- ¼ cup (40g) pine nuts
- ¼ cup (40g) raisins
- 2 tablespoons fresh rosemary leaves
- 1-2 tablespoons sugar (optional, to taste)
- A pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round or square baking dish with a bit of olive oil.
- In a large mixing bowl, combine the chestnut flour and a pinch of salt.
- Gradually add the water to the chestnut flour, whisking constantly to avoid lumps, until you have a smooth batter.
- Stir in 2 tablespoons of olive oil and the optional sugar, mixing well.
- Gently fold in half of the pine nuts and half of the raisins into the batter.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula.
- Sprinkle the remaining pine nuts, raisins, and the fresh rosemary leaves evenly over the top of the batter.
- Drizzle the remaining olive oil over the top.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the Castagnaccio to cool slightly before cutting into slices and serving.
Helpful Tips:
- For variation: Try adding chopped walnuts or hazelnuts for extra crunch.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
- Ingredient substitutions: If you’re out of pine nuts, almonds or walnuts make a great alternative. Dried cranberries can be used instead of raisins for a tart twist.
Pairings
Castagnaccio pairs beautifully with a warm cup of tea or a glass of dessert wine. Serve it alongside slices of fresh, artisan bread and a spread of olive oil for a truly Tuscan experience.
At Zynahz, we believe in creating culinary moments that bring joy and creativity into the kitchen. This Castagnaccio recipe is a wonderful way to bond with family and friends over timeless flavors. We invite you to try it out, share your delicious results with the Zynahz community, and spread the love of good food. Explore more recipes, follow us on social media, and sign up for our newsletter to stay inspired and connected to the world of culinary delights. Happy cooking!
