Castagnaccio Recipe | Italian Chestnut Cake

This super simple chestnut cake was traditionally made with chestnut flour and water—that's it! While today it's common to add raisins, walnuts, and other extras, this delicious dessert remains completely without added sugar (and gluten-free!). The natural sweetness of the chestnut flour makes a light, healthy and very yummy treat!

Castagnaccio Recipe | Gluten-Free Italian Chestnut Cake

Watch the Pasta Grammar video where we make this recipe here:

Makes a 9-inch cake.

For this recipe, you will need:

• 1/2 cup (80g) raisins

• 2 1/2 cups (250g) chestnut flour

• 1 1/3 cup (320ml) water

• 1/2 cup (50g) chopped walnuts

• 2 tbsp. (15g) pine nuts

• 1/2 tsp. salt

• Extra virgin olive oil

• Fresh rosemary

Place the raisins in a small container and submerge them in warm water to soak for at least 30 minutes. Drain the raisins and squeeze out the excess liquid.

Preheat an oven to 395 degrees F (200 C).

Sift the chestnut flour through a mesh sifter into a large mixing bowl. Gradually add the water while mixing with a whisk. When all of the water is incorporated into a thin batter, stir in half of the raisins, walnuts and pine nuts, along with 1/2 tsp. of salt.

Brush a 9-inch tart or pie tin with olive oil. Pour the batter into the dish. Gently drop the remaining raisins and nuts over the surface of the batter. Sprinkle some fresh rosemary on top and drizzle the cake with olive oil.

Bake for 25 minutes. Let cool before serving by itself or with some gelato or sweetened mascarpone. Buon appetito!