Castagnaccio, or Tuscan chestnut cake, is a quintessential Italian dessert that reflects the simplicity and deep connection to the land that defines Tuscan cuisine. Made with only a few wholesome ingredients, this chestnut cake carries with it a rich story of history and culture.

This dessert's origins date back to times when chestnut flour, known as the "poor man's bread," was a staple in the Apennine regions of Tuscany. First mentioned in 1554 by Ortensio Lando and described again in 1644 by Tanara, castagnaccio recipes have evolved over centuries. Initially featuring ingredients like cheese or herbs, the cake expanded its influence across Northern Italy in the 19th century, becoming a beloved treat.

Traditionally, castagnaccio was made in two forms: either in a large tray with a thick crust or as individual cakes baked in small iron molds. Over time, ingredients like sugar, pine nuts, raisins, and rosemary were added, enhancing its flavor. After fading into obscurity for a time, castagnaccio has seen a revival and is now celebrated at many local festivals, particularly in Tuscany, where it continues to be a cherished symbol of tradition.

In this article, you’ll learn how to make the perfect castagnaccio, along with a few extra tips to take it to the next level.

Ingredients to Make Castagnaccio Chestnut Cake

To make an authentic Tuscan chestnut cake, you’ll need just a few high-quality ingredients.

Here’s what to gather:

• 300g chestnut flour

• 500ml lukewarm water

• 30g pine nuts

• 30g raisins

• A couple of sprigs of fresh rosemary

• 50ml Laudemio Frescobaldi extra virgin olive oil

• A pinch of salt

These ingredients, combined with traditional know-how, will help you create a soft, flavorful castagnaccio—perfect as a dessert or afternoon snack. The chestnut flour base makes it naturally gluten-free, offering a delicious option for those on a gluten-free diet.

For a flavorful twist, try soaking the raisins in vinsanto, an Italian dessert wine, or adding a handful of walnuts for an extra nutty touch.

How to Make an Italian Chestnut Cake: Original Castagnaccio Recipe

The chestnut cake recipe isn’t complicated, but there are a few essential steps to ensure the perfect result.

Here’s how:

• Prepare the Batter: Sift the chestnut flour into a large bowl to remove any lumps. Add a pinch of salt and gradually mix in water while whisking to create a smooth, lump-free batter. The consistency should be dense but not overly stiff.

• Incorporate Ingredients: Add some of the pine nuts and raisins, previously soaked in warm water for 10 minutes. Stir gently to distribute the ingredients evenly.

• Add the Oil: Grease a baking tray with part of the Laudemio Frescobaldi olive oil and pour in the batter. Smooth the surface with a spatula, then top with the remaining pine nuts and raisins. Add a few needles of fresh rosemary and drizzle generously with the remaining olive oil.

• Bake: Bake the castagnaccio in a preheated oven at 180°C for 30-35 minutes. The cake is ready when its surface becomes lightly crisp and small cracks appear. Avoid overbaking to keep the interior soft. Once cooled, it’s ready to serve.

Laudemio Frescobaldi Olive Oil: A Key Ingredient in Tuscan Castagnaccio

One of the most vital elements of castagnaccio is extra virgin olive oil, which enhances the cake’s rustic and rich chestnut flavor. Laudemio Frescobaldi olive oil is an exceptional choice, offering a perfectly balanced fruity and harmonious taste that elevates this traditional dessert.

The oil not only enhances desserts with its flavor, but there are also a lot of benefits of extra virgin olive oil. It's rich in antioxidants and monounsaturated fats, which help lower cholesterol levels and protect heart health. Using high-quality olive oil in your cooking ensures not just an exceptional taste but also superior nutritional value.

Additionally, extra virgin olive oil is incredibly versatile. It can be used in innovative recipes like olive oil ice cream, a specialty that highlights the fruity aroma of the oil. This ingredient is also ideal as olive oil for cooking, whether as a dressing for simple dishes or to elevate more complex recipes.

Castagnaccio: A Regional Variation in Every Area

Castagnaccio is a popular recipe not only in Tuscany but also in other regions of Italy, each with its own variation. In Liguria, for example, it is often made with the addition of fennel seeds, while in Piedmont, it may include walnuts and orange zest. Despite these regional differences, one element remains constant: the use of extra virgin olive oil as a key ingredient.

You can also explore other quick and easy recipes with olive oil. Feel free to experiment with castagnaccio by adding ingredients of your choice, such as dried fruits or different flavorings, but always ensure you use high-quality olive oil.

Final Tips for a Perfect Castagnaccio Recipe

To achieve the perfect castagnaccio using the traditional Tuscan recipe, it’s essential to honor tradition while paying attention to a few key tips.

• For a soft castagnaccio with a tender, moist interior, avoid overbaking it. This dessert is low and flat, so it tends to cook quickly, especially if you use thin, shallow molds. Check for doneness by inserting a toothpick into the center. Once done, remove the castagnaccio from the oven and allow it to cool completely in the pan before serving.

• Use high-quality chestnut flour that is naturally sweet and finely sifted to avoid lumps.

• Don’t forget to add fresh rosemary, which provides an aromatic touch that pleasantly contrasts with the sweetness of the chestnut flour.

• Castagnaccio is a dessert that can be stored at room temperature for a couple of days, wrapped in a clean cloth or parchment paper. To extend its freshness, store it in the refrigerator for 3–4 days or freeze it.

Tuscan castagnaccio is a recipe that embodies the history and authenticity of Italian cuisine. With simple ingredients like chestnut flour and Laudemio Frescobaldi extra virgin olive oil, this dessert continues to be cherished and enjoyed for generations.

Follow our instructions to recreate the authentic castagnaccio recipe and bring the flavors of Tuscany to your table. Let yourself be captivated by this timeless dessert.