“Castagnaccio”, Tuscan Chestnut cake

September 8, 2019 (Last Updated: February 16, 2021)

Sharing is caring!

Total time to make this recipe: 35 minutes
castagnaccio cake in a green baking dish on a towel

Castagnaccio is a traditional Tuscan cake born as a poor peasant dish thanks to its cheap main ingredients: chestnut flour and water. To give it more flavor it’s then enriched with raisins, pine nuts, olive oil, and rosemary. I know it sounds like a savory dish, but you’ll be surprised by its sweetness.

You know it’s really Autumn when Tuscan moms and grandmas start baking the Castagnaccio. Thanks to its super-easy recipe, every woman in Tuscany knows how to bake this sweet and savory chestnut cake. Even if they don’t know how to cook anything else. So, it comes the time of year (late October and November) where every household eats Castagnaccio.

It’s so quick and easy to make that I’ve rarely seen my mom or grandma making it. It just suddenly appeared on the table and everybody was so excited to eat it that it disappeared rather quickly as well.

When I asked my mom for her Castagnaccio recipe, she just told me “mix flour and water until you get a pancake batter consistency”. That’s it. No measurements, as it often happens with Italian moms and grandmas. But in this case, it really is that easy and it’s almost impossible to get it wrong.

In my family, the Castagnaccio is always in squares (or rectangles), not slices. So, I did this recipe in a 20x20cm (8×8″) square baking pan. Although there are really no restrictions, so you can easily make it in a round pan of 22cm (8.6″) diameter as well.

castagnaccio cake in a green baking dish on a towel
two slices of castagnaccio cake on a wooden board

Chestnut Flour: How it’s made and used

Chestnuts harvest is in October when they start falling from the trees. In this period, you’ll find around the streets of some Italian cities, men selling roasted chestnuts in paper cones, called Caldarroste. When you walk around the city you’ll immediately smell the amazing aroma from far away. It will attract you like a magnet to the small Caldarroste cart. 

Chestnut flour producers harvest the chestnuts and then dry them for about 20 days. After which they will toast them and grind them to get fresh chestnut flour, also called “farina dolce” (sweet flour).

In Tuscany, there are many chestnut trees and the chestnut flour is therefore quite easy to find. Thanks to this we have a long tradition of chestnut cookies and cakes. The most famous one is the Castagnaccio – also called Baldino or Pattona in other parts of Tuscany. There are also different varietions of this cake in other parts of Tuscany, with walnuts in place of pine nuts or with the addition of orange peel.

If you want another yummy recipe that uses chestnut flour, try these Chestnut cookies with Pumpkin jam.

two slices of chestnut cake on a grey towel
close-up of two slices of chestnut cake on a wooden board

The Recipe

If you like this recipe, try also these other sweet recipes:

castagnaccio cake in a green baking dish on a towel

“Castagnaccio”, Tuscan Chestnut cake

A super quick and easy traditional Tuscan cake made with just 5 ingredients.
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Jessica – Cooking my Dreams


  • 2 cups Chestnut Flour
  • 1/3 cup Pine Nuts
  • 1/4 cup Raisins
  • 1 1/3 cups (1+1/3 cups) Water
  • Rosemary
  • EVO Oil
  • Pinch of Salt


  • In a small bowl add the raisins and cover with warm water. Set aside and let them rehydrate for about 10 minutes.
  • Sift the chestnut flour in a large bowl, then slowly add the water while mixing with a whisk until you get a pancake batter consistency.
  • Add a pinch of salt, then transfer the batter in a well oiled baking pan. It should not be thicker than 1.5 cm (1/2 inch). Sprinkle on top the pine nuts, the drained (and squeezed) raisins and the rosemary needles.
  • As a finishing touch, drizzle on top with a little bit of olive oil.
  • Bake in pre-heated over at 180°C (350°F) for about 25-30 minutes or until the cake is firm and the surface is dry and cracked.
  • Let the Castagnaccio cool down and serve tepid or room temperature.


The Castagnaccio can be stored outside of the refrigerator for about 2-3 days.


Calories: 317 kcal | Carbohydrates: 101 g | Protein: 6 g | Fat: 12 g | Saturated Fat: 1 g | Cholesterol: 1 mg | Fiber: 12 g | Sugar: 15 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Course: Dessert
Cuisine: Italian
Keyword: 5 ingredients, chestnut cake, easy recipe, italian dessert
Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!

If you like this recipe, you can leave a comment and a star rating to support me. ★★★★★
Thank you so much!

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to This means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust!

Sharing is caring!

You Might Also Like


  • Reply
    April 14, 2016 at 6:55 pm

    Wow! Great thkiginn! JK

    • Reply
      July 19, 2016 at 10:43 am

      I told my kids we’d play after I found what I neeedd. Damnit.

  • Reply
    May 29, 2016 at 6:16 pm

    @Janine Thank you! 🙂

  • Reply
    January 6, 2021 at 6:26 am

    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

  • Leave a Reply

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.