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Natural Awakenings Twin Cities

Castagnaccio – Traditional Tuscan Chestnut Flour Cake

Castagnaccio  Tuscan Chestnut Flour Cake

In fact, classic versions of this recipe do not include any form of sugar or other sweetener. Instead, they rely on the addition of dried fruit and chestnut flour to impart a bit of sweetness. Here, a little maple syrup is added to offset the stronger flavors. Even so, you may find castagnaccio is a bit of an acquired taste if you prefer more sugary treats.

Tip: For best results, sift the chestnut flour before using. If you don’t have a flour sifter, add chestnut flour to a small fine mesh strainer and gently shake over the mixing bowl to remove any clumps.

Prep time: 15 minutes
Cook time: 30-35 minutes
Serves: 8-10

1/3 c. raisins, divided
2 T. fresh rosemary leaves
3 T. extra virgin olive oil, divided

3 c. chestnut flour, sifted

1 2/3 c. lukewarm water

2 T. real maple syrup*

¼ c. chopped walnuts, divided

¼ c. pine nuts, divided

*Maple Syrup is optional. Use more or less depending on level of sweetness desired. 


  1. Soak raisins and rosemary leaves in a small bowl of lukewarm water. Set aside.

  2. Position oven rack to center position. Preheat oven to 350°F and grease a 9” pie pan with one tablespoon olive oil (or non-stick cooking spray). Set aside.

  3. In a large bowl, combine chestnut flour, water, maple syrup, and remaining olive oil with a fork. Continue stirring until a smooth batter forms. If batter is too thick, add another tablespoon or two of water to thin slightly.

  4. Drain raisins and rosemary leaves and pat dry. Add half of the raisins, walnuts, and pine nuts to batter and stir to combine.

  5. Pour batter into prepared pie pan and spread with a spatula to form a smooth, uniform layer. Evenly distribute rosemary and remaining raisins, walnuts, and pine nuts on top of batter.

  6. Place pan in pre-heated oven and bake for 30-35 minutes or until the top is dried and starting to crack.

  7. Remove from oven and cool slightly before cutting into thin slices and serving. Enjoy! 

Read the full March 2023 Magazine