Recipe courtesy of Debi Mazar and Gabriele Corcos

Chestnut Flour Cake: Castagnaccio

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 45 min
  • Yield: 6 servings
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2 ounces raisins

16 ounces sweet chestnut flour

2 tablespoons sugar

Zest of 1/2 orange

Pinch salt

2 cups water

3 tablespoons olive oil, plus more for pan

1 fresh rosemary sprig, leaves picked

1 ounce chopped walnuts

1 ounce pine nuts


  1. Preheat the oven to 400 degrees F.
  2. In a mixing bowl combine the flour, sugar, salt, and water. Whisk the batter well until the batter is silky smooth in consistency.
  3. Add the olive oil to a nonstick pie pan and heat in the oven for 5 minutes. Once the oil and pie pan are hot, add the batter. Smooth out the batter evenly. Sprinkle the raisins, pine nuts, rosemary and orange zest on top.
  4. Bake the cake for 10 to 15 minutes, or until the top is golden.