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Castagnaccio (Tuscan chestnut flour cake)
The Tuscan castagnaccio: chestnut flour, water and olive oil with pine nuts, raisins and rosemary. Thin, dark and cracked on top, with no added sugar: chestnut flour is sweet enough.
Published on November 13, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Chestnut flour 400 g
- Water 650 g
- Pine nuts 40 g
- Raisins, dark, seedless 60 g
- Extra virgin olive oil 40 g
- Fresh rosemary 3 g the needles of one small sprig
- Fine salt 2 g
Steps
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1 Soak the raisins in warm water for 10 minutes, then squeeze them.
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2 Put the water, chestnut flour and salt in the bowl: 40 sec / speed 4, then scrape down the sides.
40 sec · speed 4
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3 Add half the oil, the pine nuts and the raisins: 20 sec / speed 2, reverse.
20 sec · speed 2 · reverse
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4 Grease a 30 cm tin with a spoonful of the remaining oil, pour in the batter and level it. Scatter the rosemary on top and drizzle with the rest of the oil.
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5 Bake at 200 degrees for 40 minutes: the top must crack and the edges pull away from the tin.
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6 Let cool slightly in the tin, cut into squares and serve.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 282 kcal | 238 kcal |
| Protein | 3.8 g | 3.2 g |
| Carbohydrate | 43.3 g | 36.4 g |
| Sugars | 16.9 g | 14.2 g |
| Fat | 10.0 g | 8.4 g |
| of which saturates | 1.2 g | 1.1 g |
| Fibre | 5.4 g | 4.5 g |
| Salt | 0.26 g | 0.22 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.