Recipe Castagnaccio toscano

Discussion in 'Baking, Bread Making and Cakes' started by MypinchofItaly, Nov 12, 2018.

  1. MypinchofItaly

    MypinchofItaly Über Member

    Castagnaccio, from the word castagna in Italian, i.e. chestnuts, is a Tuscan cake, typical of the autumn season. It is rather simple to prepare, it is made from chestnut flour as the word itself says, pine nuts, raisins and walnuts, no sugar adding. It must be very smooth inside.

    Serves 4-5, Preparation time 10 mins, Cooking time 35 mins

    • 500 g sifted chestnuts flour
    • 400/450 ml water
    • 5 g. of salt
    • 50 g pine nuts
    • 70 g. raisins
    • 50 g chopped walnuts
    • Extra Virgin olive oil, 2 tbsp roughly
    • a sprig of fresh rosemary


    Soak the raisins for 10 minutes in a bowl with lukewarm water to make it rehydrate.
    With a knife coarsely chop the walnuts.

    In a large bowl sieve the chestnut flour, add the salt and the water a little at a time, stirring well, until a smooth and homogeneous but not too liquid mixture is obtained. Once you have obtained this mixture, add the chopped walnuts and the whole pine nuts (no toasted), keeping a small amount to garnish the chestnut cake before baking it.

    After 10 mins, squeeze and dry the raisins, then add to the mixture, leaving a little aside to sprinkle the surface of the chestnut cake before baking. Add now a tablespoon of extra virgin olive oil and mix well.

    Brush with oil the bottom of a low baking tray (round or rectangular shape), pour the mixture leveling with a spatula.
    Now sprinkle the surface of the Castagnaccio with pine nuts, chopped walnuts and raisins kept aside, distributing them evenly.

    Add the rosemary and a little olive oil on top

    Castagnaccio cooking is a sweet cooking, the oven must be preheated but not too high as temperature, otherwise you risk drying too much the cake even inside, while it must be slightly crunchy outside and very soft inside.

    Cook in a preheated oven at 170 degrees for about 30-35 minutes. When a crust with cracks will form on the surface and the dried fruits will have a nice golden color, it will be ready.Let it cool down and the serve.

    Castagnaccio toscano.jpg
  2. morning glory

    morning glory Obsessive cook Staff Member

    Interesting that there is no sugar. I happen to have some chestnut flour - which is very hard to come by in the UK.
  3. MypinchofItaly

    MypinchofItaly Über Member

    Good for you! Chestnut flour, combined with raisins,releases its sweetness, so there is no need of sugar.
    I did not imagine it was hard to find chestnut flour in the UK. One can also prepare chestnut flour at home. It's a bit of a long process but it can be an alternative.
  4. CraigC

    CraigC Über Member

    SE Florida
    What about soaking the raisins in Marsala?:whistling:
    morning glory likes this.
  5. MypinchofItaly

    MypinchofItaly Über Member

  6. MypinchofItaly

    MypinchofItaly Über Member

    @CraigC I use to soak them in Marsala as well, but not in this recipe..

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