Castagnaccio (Italian Chestnut Flour Cake)

Castagnaccio is a plain chestnut flour cake, typically found in the Tuscany, Liguria, Piedmont, Emilia-Romagna, Veneto regions of Italy. It is a typically autumnal dessert, made by a dough of chestnut, water, olive oil, pine nuts, and raisins, and baked.

Its ingredients and absence of added sugar make it a rustic goodness. It is made with few ingredients, however its flavor releases thousands of very intense notes.

It is also suitable for those suffering from food intolerances and especially for vegans, due to the absence of gluten, dairy products, yeast and eggs.

  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time30 Minutes
  • Servingserves 8 people
  • Cooking methodOven
  • CuisineItalian


  • 750 mltable water
  • 500 gchestnut flour
  • 100 gshelled walnuts
  • 100 gpine nuts
  • 100 graisins
  • 35 mlextra-virgin olive oil
  • 1 sprigfresh rosemary
  • 1 pinchtable salt


  1. – soak the raisins in abundant water for about 15 minutes;

    – sift the flour onto a large bowl;

    – pour the water onto the flour and mix well till you get a very smooth dough;

    – add 3/4 of the nuts and raisins;

    – add the pinch of salt and mix well;

    – grease well a round baking tray (26cm diameter) with most of the extra virgin olive oil;

    – pour the cake mixture onto the baking tray;

    – top it with the remaining nuts and raisins;

    – spread the rosemary needles on top too;

    – sprinkle some extra virgin olive oil;

    – bake in pre-heated oven at 180 degrees for about 30/35 minutes;

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