40min 2 ppl
Castagnaccio (Tuscan Chestnut Cake)
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 8 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 6g
Carbs 58g
Fats 18g
About this dish
A beautifully austere Tuscan flatbread-cake made with chestnut flour, rosemary-infused olive oil, pine nuts, and raisins. The batter rests before baking to fully hydrate the flour, producing a moist, fudgy interior beneath a cracked, golden, olive-oil-crisped crust. Naturally sweet, vegan, and utterly unforgettable.
Allergy Info
Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh rosemaryleaves picked and roughly chopped2 sprigs
- Orangezested1 zest
Dried Goods
- Chestnut floursifted300 g
- Cold water400 ml
- Pine nuts50 g
- Raisinssoaked in warm water for 10 minutes and drained50 g
- Caster sugaroptional1 tbsp
Spices & Seasonings
- Fine sea salt1 pinch
Oils & Condiments
- Extra-virgin olive oil3 tbsp
- Extra-virgin olive oil, for infusing rosemary3 tbsp
- Extra-virgin olive oil, for the pan to taste
Utensils
- Large mixing bowl
- Small bowl
- Whisk
- Sieve / sifter
- 26–28 cm round cake tin or cast-iron skillet
- Pastry brush or paper towel (for oiling pan)
- Oven
Method
1
Combine the rosemary leaves with 3 tbsp olive oil in a small bowl and set aside to infuse while you prepare the batter.
Approx. 5 minutes
2
Soak the raisins in warm water for 10 minutes, then drain and set aside.
Approx. 10 minutes
3
Sift the chestnut flour into a large bowl with the salt and optional sugar. Gradually whisk in the cold water, starting with a small amount and adding more slowly, until you have a smooth, lump-free batter the consistency of thin cream. Stir in the orange zest and 3 tbsp olive oil.
Approx. 10 minutes
4
Rest the batter uncovered at room temperature for 30 minutes to allow the chestnut flour to fully hydrate.
Approx. 30 minutes
5
Preheat the oven to 220°C (200°C fan / 425°F). Generously oil a 26–28 cm round cake tin or cast-iron skillet with olive oil and pour in the rested batter — it should sit no deeper than 1 cm.
Approx. 5 minutes
6
Scatter the drained raisins and pine nuts evenly over the surface, then drizzle the rosemary-infused oil over the top, letting the rosemary leaves fall across the batter.
Approx. 3 minutes
7
Bake for 30–35 minutes until the surface is deeply cracked, the edges have pulled away from the tin, and the top feels set and dry to the touch — a few darker patches at the cracks are desirable, not a problem.
Approx. 35 minutes
8
Remove from the oven and cool in the tin for at least 10 minutes before slicing. Serve warm or at room temperature, drizzled with a thin thread of your best olive oil.
Approx. 10 minutes
