Castagnaccio is a traditional Tuscan cake with chestnut flour, olive oil, and nuts. This vegan fall dessert recipe is gluten-free, egg-free, sugar-free, and easy to make!
Preheat the oven to 350℉ (175°C). Set the rack in the middle.
Soak the raisins in a bowl of room-temperature water for 10 minutes to soften them.
Sift the chestnut flour and salt into a large bowl to ensure there are no clumps.
Create a well. Then gradually whisk the room temperature water into the dry ingredients, a little at a time, until there are no more lumps and the mixture is smooth.
Allow the mixture to rest for 30 minutes after it becomes smooth and has no clumps.
Drain the raisins and add them to the batter.
Add half of the pine nuts and chopped walnuts to the mixture. Mix to combine.
Add 2 tablespoons of olive oil to a 10-inch (25 cm) round cake pan. Spread the oil over the base and partly on the sides.
Slowly pour the mixture into the pan, and then use a spatula to level it off.
Sprinkle the remaining pine nuts and walnuts over the surface of the cake so that they are evenly distributed. Add 10-12 rosemary needles.
Drizzle with 2 tablespoons of olive oil over the top.
Bake for approximately 30-35 minutes or until cracks form on the surface and the nuts are golden brown. The surface should be firm and dry.
Let the cake cool in its pan for 10 minutes before you plate it.
Serve it warm or at room temperature.
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Notes
Preheat your oven before starting, ensuring that your cake cooks evenly.
Always sift the chestnut flour before using it to minimize clumping.
After whisking the water with the chestnut flour, it is necessary to let the thin batter rest before cooking, allowing this starchy flour time to hydrate properly.
After soaking the raisins, unstick any of them before adding them to the batter so they don't clump together.
How to store?
The castagnaccio will stay fresh for 3 days at room temperature in an airtight container. Sadly, storing it in the fridge alters the texture to rubber and is not advised.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.