Castagnaccio Toscano: Chestnut Flour Cake

Castagnaccio toscano is a flat chestnut flour cake with olive oil, rosemary and pine nuts.

It is naturally earthy rather than very sweet, so the quality of the chestnut flour makes a big difference.

Chestnut Flour Is the Main Flavour

Good chestnut flour tastes sweet and nutty. If it tastes bitter or stale, the cake will too.

The batter is thin and simple. Rosemary and olive oil give it the unmistakable Tuscan character.

Ingredients for Castagnaccio

• 300 g chestnut flour
• 400 ml water
• 3 tablespoons olive oil
• 40 g pine nuts
• 40 g raisins – optional
• Fresh rosemary
• A pinch of salt

Bake Thin Until Cracked on Top

1. Make batter.
   Whisk chestnut flour, water, salt and olive oil until smooth.
2. Add toppings.
   Pour into an oiled tin and scatter over pine nuts, raisins and rosemary.
3. Bake.
   Bake until the surface is set and lightly cracked.
4. Cool.
   Let it cool before slicing so the texture settles.

Avoid a Heavy Castagnaccio

• Sift flour.
  Chestnut flour can clump.
• Keep it shallow.
  The cake should be thin.
• Use rosemary lightly.
  Too much becomes medicinal.

Serving Castagnaccio

Serve at room temperature, with ricotta or a small glass of sweet wine if you like.

More Tuscan Recipes

Continue with Cantucci, Tuscan Spiced Fruit Cake.