by: Margherita Romagnoli

  • Preparation 12 min
  • Cooking 25 min
  • Portions 8 pers.

Ingredients needed

  • 500 g chestnut flour
  • 800 ml water
  • 4 tbsp pine nuts
  • 1/3 cup raisins
  • 1 sprig rosemary
  • 1 pinch of salt
  • 2 tbsp Favuzzi extra virgin olive oil (plus extra to oil a dish)

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Steps of preparation

  1. Preheat oven to 182°C (360°F).
  2. Soak the raisins in warm water.
  3. Sift the flour into a large bowl and add a pinch of salt.
  4. Add the water gradually, stirring constantly to avoid lumps forming.
  5. Drizzle in the olive oil and mix until batter is smooth.
  6. Add half the pine nuts and raisins and mix well.
  7. Grease an oven-safe dish with olive oil and pour in the castagnaccio batter.
  8. Top with the rest of the pine nuts and raisins and sprinkle with rosemary leaves.
  9. Cook for 30-35 minutes, until the cake is dry and crinkly on the outside, but moist on the inside.
  10. Enjoy warm or cold.

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