Castagnaccio Cake

This is a rustic cake, originally from Tuscany - Italy, with very ancient origins.

It has peasant origins - when people living in the countryside had little money and used very simple ingredients they could find available. The name comes from 'Castagna' (chestnut) as it is made with chestnut flour. Chestnuts were a typical group food of country communities.


Serves: 6/8

Preparation time:10 minutes

Cooking time: 30 minutes


  • 160 gr chestnut flour

  • 1 glass of milk (dairy or rice milk)

  • 1 glass of water

  • 1 handful of raisins

  • 1 handful of walnuts

  • 1 handful of pinenuts

  • 1 pinch of salt

  • 2 tbsp brown sugar

  • Zest of 1 orange

  • Ricotta cheese.


Pre heat the oven to 180 degreesC.

Put the flour in a bowl. Pour the milk in first a little bit at a time stirring with a whisk to avoid any lumps. Add the water to get a very well mixed and fluid batter.

Add a pinch of salt, the orange zest some raisins and pieces of walnuts if you like.

Oil an ovenproof dish (or an aluminium oven try) and pour the mix in it. Make sure not to fill it up as the cake should come out thin.

Add some pinenuts on the top, 1/2 tbsp of brown sugar, 2 little sprigs of rosemary and a bit more oil.

Cook in the oven for about 30 minutes. Put under the grill for another few minutes. The cake should have a little crust on the outside but be soft on the inside.

Serve cold with some ricotta cheese on top.


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