Recipe of the traditional Tuscan Castagnaccio

Castagnaccio is a typical Tuscan sweet made from chestnut flour. It’s therefore a typical autumn preparation. Its particularity is to be prepared without sugar and with very few additional ingredients. Its taste is delicate and subtle, with a compact but soft consistency at the same time.

Additionally, a round oven mold is required, at least 30 cm in diameter.

Start by letting the raisins soak for at least 10 minutes. Coarsely crush the walnuts. Separate the leaves from the rosemary and discard the branch. Reserve everything.

Sift the flour into a bowl, add a pinch of salt and add the water little by little, beating constantly until getting a smooth compound. Ideally the texture should be relatively thick and not too runny.

Add the walnuts, raisins, pine nuts, and rosemary, reserving a little of each. Mix until they have been integrated.

Grease the mold with extra virgin olive oil and pour the mixture over it. Cover the surface with the ingredients reserved in the previous step, and also add a thread of olive oil on top.

Cook for about 30 minutes in a preheated oven at 200 degrees. Unmold and let cool before cutting and serving.

Tips and tricks:

1. The indicated ratio of flour and water is approximate. The hydration of the flour can vary according to its quality and freshness. If the texture of the obtained compound is too thick, add water little by little. The idea is to obtain a mixture that we can pour easily and directly into the mold, and not a very dense paste.
2. Add the water little by little, whisking constantly to prevent lumps from forming.
3. Traditionally there are few variations on this recipe. It is possible to leave the raisins soaked in rum, to do without any of the secondary ingredients.
4. Baking times are always relative and therefore cooking can be extended for 5 or 10 more minutes. We will know that the castagnaccio is ready when some cracks begin to form and the ingredients on the surface have browned.