Castagnaccio (Italian Chestnut Cake)
Castagnaccio is a traditional Italian Chestnut Cake made with simple ingredients and topped with raisins (or pine nuts and rosemary). It's a very humble yet cozy fall dessert. Use my grandpa's family secret to get a super crispy bottom layer for extra deliciousness! And my trick for making it a little fancier: serve it with a dollop of whipped cream!
Ingredients
- 4 and 1/2 cups (400 g) chestnut flour
- 1 and 1/4 cup (310 ml) milk (traditionally cow but any plant-based milk will work. I recommend soy or oat milk)
- 3/4 cups (185 ml) water
- 1/4 cup (50 g) white granulated sugar
- 3 tbsp (45 ml) olive oil (plus more, for greasing the cake pan)
- 3 tbsp (20 g) breadcrumbs
- 1/4 cup (40 g) raisins (soaked in hot water for a minute and drained, or to taste, for topping)
- Pine nuts and rosemary (optional, to taste, for topping)
Makes: 9inch round
Instructions
- Preheat the oven to 350 F (180 C).
- Prepare the batter. In a large bowl, mix together the chestnut flour, milk, water, sugar, olive oil, and salt until combined and smooth. The batter will be very runny.
- Add the breadcrumbs for crispy bottom. Generously grease a 9-inch (23 cm) round non-stick cake pan with olive oil and dust with breadcrumbs. If you're not sure about the quality of your non-stick pan (this cake tends to stick to the pan), you may line the pan with parchment paper, grease the parchment paper with olive oil, and dust with breadcrumbs. Pour the cake batter into the prepared cake pan, top with raisins, pine nuts, and rosemary (if desired). You may also add an extra drizzle of olive oil on top.
- Bake for 20-25 minutes or until set. Don't worry if it cracks: cracks happen and are part of this dessert! Enjoy warm. To make it fancier serve with a dollop of whipped cream and/or a drizzle of chestnut honey (optional).
Notes
Make-Ahead Instructions: I don't recommend making castagnaccio ahead of time because it's best enjoyed as soon as it comes out of the oven when it's still hot and the bottom crispy.
Storing Instructions: store your castagnaccio in an air-tight container at room temperature for up to a week.
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📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 492kcalCarbohydrates: 94gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 62mgPotassium: 82mgFiber: 10gSugar: 29gVitamin A: 110IUVitamin C: 39mgCalcium: 82mgIron: 3mg
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