Castagnaccio

Name: Castagnaccio
Prep time: 1 h 10 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 350g chestnut flour; 40ml extra virgin olive oil + some extra olive oil, for the tin if you are not using baking paper, and to drizzle 2 tbsp on the surface.; 3 Medijool dates; 80g raisins; 50g walnuts; 70g pine nuts; zest of an organic orange; 350ml lukewarm water; 0,5 tsp salt; 1 sprig of rosemary needles (needles only)

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A slice of traditional Italian Castagnaccio on a decorative green plate, topped with pine nuts and rosemary, served with a cup of coffee on a vibrant green tablecloth adorned with chestnuts and walnuts.

Castagnaccio is a flat, firm cake that falls somewhere between fruit bread and an energy bar. It’s incredibly healthy, packed with nutritients, and makes an excellent snack -whether at the office or on the go- as a compact source of energy. Thanks to its firm consistency, it’s also easy to transport. However, don’t expect a classic sweet and fluffy cake suitable for a Sunday coffee gathering.

The name Castagnaccio comes from castagna, the Italian word for chestnuts. In the Italian mountain regions, where chestnut trees are abundant, chestnuts were once a staple food for rural communities. Even in its original recipe, Castagnaccio is a traditional vegan cake made without dairy or eggs, containing little fat and typically no or only minimal sugar. Industrial sugar isn’t necessary, as chestnut flour is naturally sweet. The addition of raisins and dates enhances this natural sweetness, while pine nuts and orange zest lend the cake its uniquely delicious flavor.

Ingredients for Making Castagnaccio:

Chestnut flour
Extra virgin olive oil
Medjool dates
Raisins
Walnuts
Pine nuts
Zest of an organic orange
Water
Salt
A sprig of rosemary (needles only)

How to Make Castagnaccio:

Preparation

Hot water is poured into a small orange bowl with sliced dates. The bowl stands on a beautiful designed wooden kitchen board.

A hand with a fork crushes the soaked dates to a pulp. The date mixture is in a small orange bowl. The bowl stands on a beautiful designed wooden kitchen board.

First, soak the pitted and finely chopped dates in 50ml of hot water for about 10 minutes. Once softened, mash the dates with a fork to form a smooth paste.
We also prepare the zest of an organic orange and remove the needles from the rosemary sprig.
Next, preheat the oven to 180°C/350°F.

Making the Castagnaccio Dough:

Hands pouring chestnut flour from a wooden bowl into a colorful ceramic mixing bowl, preparing ingredients for a traditional Castagnaccio recipe.

A hand is pouring the mashed date paste from a small bowl into a colorful ceramic mixing bowl with chestnut flour, preparing ingredients for a traditional Castagnaccio recipe.

Now, place the chestnut flour in a mixing bowl. Gradually add the mashed dates, salt, 300ml of lukewarm water and olive oil. Stir continuously with a spoon (or use your hands) until a smooth, sticky batter forms. Then, mix in the raisins, orange zest, and 2/3 of the nuts, reserving the remaining nuts for the topping.

Hands pouring raisins from a small bowl into a colorful ceramic mixing bowl, preparing ingredients for a traditional Castagnaccio recipe.

An orange whose skin has been rubbed off is lying on a beautifully designed wooden kitchen board, with the fresh orange zest next to it.

Baking the Castagnaccio:

Finally, line a tart tin with baking paper or grease it with olive oil. Pour in the batter and smooth it out evenly. Sprinkle the remaining nuts and the rosemary needles on top. At last, drizzle a little olive oil over the surface for extra flavor.

The Castagnaccio batter is poured into a tin linned with baking paper from a colorful ceramic bowl.

A close-up of a Castagnaccio batter in a baking tin set on a rustic green wooden table. A hand adds pine nuts from a small bowl over the surface of the batter.

Now, bake in the preheated oven at 180°C/350°F for approximately 45–50 minutes, or until cracks appear on the surface and the nuts turn a golden brown.

A close-up of a Castagnaccio batter in a baking tin before baking, topped with pine nuts and walnuts and fresh rosemary needles, set on a rustic green wooden table.

A close-up of a Castagnaccio batter in a baking tin after baking, topped with pine nuts and walnuts and rosemary needles, set on a rustic green wooden table.

FAQ:

What is chestnut flour?

Chestnut flour is a fine, naturally sweet flour made from dried and ground chestnuts. It has been used for centuries in traditional recipes, especially in Italian and Mediterranean cuisines. Chestnut flour is naturally gluten-free. Chestnuts are not grains; they are nuts, which means they do not contain gluten. It is rich in nutrients like fiber, vitamins (B and C), and minerals (potassium, iron, and magnesium). The natural sweetness of chestnuts reduces the need for added sugar in recipes, making it a healthier option.

Can chestnut flour replace regular flour in baking?

Chestnut flour can be used in baking, but because it lacks gluten, it behaves differently than wheat flour. For best results, it’s often mixed with other gluten-free flours or used in recipes specifically designed for chestnut flour, such as Castagnaccio.

I hope you enjoyed this delicious Castagnaccio recipe. Let me know what you think in the comments below!

Ingredients for Making Castagnaccio: