Castagnaccio – Tuscan Chestnut Flour Cake


I loved the cake very much! I confess I ate it as it was during the day as we were working in the garden. The natural sweetness of the chestnuts plus the sweetness from the raising were enough for me I did not need for. I loved the cake so much that I had to go to take one more piece again and again.
Chestnuts were in the past an important source of food this especially in winter. In order to preserve them, chestnuts were dried and smoked the prevent worms attacks.
Thanks a lot for posting this great recipe and promoting traditional food.


  • 1 1/8 pounds (500g) chestnut flour
  • 3 cups water
  • 6 tablespoons olive oil
  • 3 1/2 ounces (100g) roughly chopped walnuts
  • 3 1/2 ounces (100g) pine nuts
  • 3 ounces (80g) raisins
  • 1 fresh sprig rosemary
  • 1 pinch fine salt

Source and recipe description: by Mia


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