Castagnaccio is a traditional Italian cake made from chestnut flour, water, olive oil, and pine nuts. It is a specialty of the Tuscany and Liguria regions and is typically served as a dessert. Castagnaccio has a dense and moist texture, with a subtle nutty flavor and a hint of sweetness from adding raisins.


  • 1 cup chestnut flour
  • 1 cup water
  • 1/4 cup olive oil
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 2 tbsp rosemary leaves (optional)


  1. Whisk together the chestnut flour, water, olive oil, sugar, and salt in a large bowl until smooth.
  2. Stir in the raisins and pine nuts.
  3. If using, add the rosemary leaves to the mixture.
  4. Grease a 9-inch (23cm) round baking pan with olive oil.
  5. Pour the batter into the prepared pan and spread it out evenly.
  6. Sprinkle a few additional pine nuts and raisins on top.
  7. Bake at 350F (180C) for about 30-35 minutes, or until the edges are golden brown and the center is set.
  8. Let the cake cool for a few minutes before serving.

Note: You can add or remove ingredients as per your preference. Some recipe variations may include adding honey or other sweeteners or using other nuts instead of pine nuts. Also, you can add other spices, such as cinnamon or vanilla, to add more flavor.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

Up ↑

%d bloggers like this: