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Sweets & Desserts
Wednesday, February 19 2014 00: 00

chestnut cake

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the Castagnaccio the Castagnaccio

The chestnut cake is a cake made with chestnut flour and is a traditional recipe of the Apennines of Tuscany and Emilia Romagna. In my house it has always been a sweet made only in autumn. My mother always expected that the bakery was available the "new flour". She bought the flour and then cook this cake while a delicious smell of rosemary wafted in the kitchen. Born as "poor" dish indeed widespread in the Apennines where chestnuts were on average available and a staple of the peasant population. It was originally made with water, then replaced with milk.

What is needed
Ingredient Quantity
Chestnut flour gr. 500
granulated sugar 2 tablespoons
XNUMX cups milk 2 / 3 glasses
pine nuts gr. 40
raisins gr. 40
rosemary 2 sprigs
extra virgin olive oil 2 tablespoons
salt, oil, breadcrumbs qb


  • Soak the raisins in warm water to revive her.
  • In a bowl sift flour chestnut. It 'good to do this operation because the chestnut flour tends to cake.
  • Add 2 tablespoons of sugar and a pinch of salt. Mix.
  • Stir in the milk slowly, stirring until you get a batter rather fluid.
  • Add 2 tablespoons extra virgin olive oil, 2 / 3 of pine nuts and raisins and mix.
  • Brush with some oil a baking dish of 24-26 cm in diameter (the cake will have to come down abbastamza). Spread the oil with the help of a brush.
  • Sprinkle the dish with breadcrumbs pulling down the excess.
  • Pour the mixture into the pan. Being rather liquid, the dough will spread evenly.
  • Decorated with pine nuts and a few needles of rosemary. Drizzle with a little oil.


  • Turn the oven in static mode to 170 °.
  • Inform the cake and cook for 30-35 minutes.
  • Il castagnaccio It is ready when the surface will be formed a light crust and some cracks.

Additional information

  • Difficulty level: Easy
  • Serves: 6
  • prep time .: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes
  • Cost: € 5
Bed 8978 times Last modified on Tuesday, April 29 2014 11: 38