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Castagnaccio recipe: a Tuscan delight for Fall celebrations. Get the Castagnaccio chestnut cake recipe to celebrate an Italian Fall.

castagnaccio chestnut cake with pine nuts, raisins and rosemary on top
castagnaccio mixture in the cake mold sprinkled with olive oil

Castagnaccio is a sweet and thin cake baked in many Italian regions: Tuscany, Piedmont, Liguria, and Puglia. 

As always happens in our foodie peninsula, each area, town, and family have a jealously guarded Castagnaccio recipe. These chestnut cakes are made for Fall, especially for the “Festa dei Morti”, the Day of the Dead, and for Christmas.

Castagnaccio has country origins, and it is a delicious combination of chestnut flour, raisins, pine nuts, and olive oil.

Legend says the rosemary needles in Castagnaccio are a potent love elixir, so any girl that is trying to conquer the heart of a handsome young guy should offer him a slice of this dessert, and make him hers forever…

Castagnaccio recipe is a dish from the Red & Orange Issueof the Gourmet Mag, an Italian cooking and living magazine. Get your copy for more Italian Fall recipes, stories, traditions, and pics!

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Castagnaccio recipe

Course Dessert
Cuisine Italian
Author Claudia Rinaldi

Ingredients

  • 10,5 oz chestnut flour 300 gr - 3 cups
  • 14 oz cow milk 400 gr - 1 + 2/3 cups
  • 0,9 oz raisins 25 gr - about two tablespoons + 1-2 extra tablespoons
  • 0,5 oz pine nuts 15 gr - about a tablespoon + 1 extra tablespoon
  • 1/3 cup extra-virgin olive oil 1/2 glass + 1 extra tablespoon
  • 1/2 rosemary sprig + 1/2 extra sprig
  • 1,5 tablespoons of sugar
  • 1 teaspoon of salt

Instructions

  1. Preheat oven to 180°C (350°F).
  2. Place the raisins in a cup of water and set them aside.
  3. Heat the olive oil and the rosemary sprig in a small pot (don’t get to a boil).
  4. Sift the flour through a fine sieve and into the stand mixer.
  5. Add salt, sugar and half of the oil, and mix a few seconds. Add milk and mix until completely amalgamated.
  6. Pour in the pine nuts and the raisins (drained and squeezed).
  7. Pour the mixture into a medium cake pan, greased with a tablespoon of extra-virgin olive oil.
  8. Pour the remaining oil over the surface, and garnish it with the remaining pine nuts, raisins, and rosemary needles.
  9. Bake 40 minutes.
  10. Wait for temperature to decrease a little and unfold the cake.
  11. Serve it warm or room temperature, with ice-cream or cream.

Enjoy your chestnut cake!

Claudia

Holler Box