Castagnaccio: Tuscan Chestnut Cake

A dense, dark cake exhaling aromas of forest floor and toasted hazelnuts. The crust cracks delicately to reveal a melting, almost creamy heart, with no added sugar.

• Prep: 15 min
• Cook: 35 min
• Difficulty: Easy
• Calories: 366
• Protein: 5 g
• Carbs: 41 g
• Fat: 18 g

Ingredients

• 200 g Chestnut flour ( sifted )
• 266.7 ml Mineral water
• 2 tbsp Extra virgin olive oil
• 26.7 g Pine nut
• 26.7 g Raisin ( rehydrated in warm water )
• 26.7 g Walnut kernel ( roughly crushed )
• 1.3 pc Rosemary ( fresh needles )
• 0.7 pinch Fleur de sel

Instructions

1. Base preparation

   Sift the chestnut flour into a large mixing bowl to remove all lumps. Gradually pour in the mineral water while whisking vigorously. Aim for a smooth batter that coats the back of a spoon like thick pancake batter.

2. Seasoning and garnish

   Add the sea salt and two tablespoons of olive oil. Stir in the pre-hydrated raisins, pine nuts, and crushed walnuts. Mix briefly to distribute the dried fruits.

3. Molding and finishing

   Generously oil a wide, flat baking dish. Pour the batter to a maximum thickness of 2 cm. Sprinkle with the remaining pine nuts, walnuts, and fresh rosemary needles. Finish with a drizzle of olive oil on top.

4. Baking

   Bake at 180°C. The cake is ready when the surface is dark, cracked like dry earth, and the pine nuts are golden brown.

Chef's tips

• Thickness is crucial: if the cake is too high, it loses its characteristic rustic flatbread texture.
• The quality of the olive oil makes the dish, choose one with character.
• If you want to enhance the smoky notes, lightly toast the pine nuts before adding them.

Storage

Keeps for 3 to 4 days at room temperature, wrapped in a dry cloth.