Castagnaccio Toscano

Named for castagna, the chestnut, castagnaccio is Tuscany’s rustic autumn cake. Chestnut flour whisked with water and olive oil bakes thin under rosemary, pine nuts, and raisins until the surface cracks.

Serves 8 · 10 min prep · 35 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 5.5g fiber

Every recipe here is free to read.

Ingredients

• 2 1/2 cups chestnut flourPantry
• 2 cups waterPantry
• 3 tbsp olive oilPantry
• 1 sprig rosemaryProduce
• 1/4 cup pine nutsPantry
• 1/4 cup raisinsPantry
• 1-2 tbsp sugar or honey optionalPantry
• pinch saltSpices

Instructions

1. 1Whisk chestnut flour with water, oil, salt, and optional sweetener to a thin batter.
2. 2Pour into an oiled pan; scatter rosemary, pine nuts, raisins.
3. 3Bake until set and cracked on top.
4. 4Cool; serve in thin wedges—austere and fragrant.