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TN&M in the Kitchen: Castagnaccio alla Toscana

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Castagnaccio alla Toscana (Tuscan Chestnut Cake)

Serves 6/8 - Cook in 50 minutes


- 500g chestnut flour 

- 800ml cold water 

- 50g pine nuts, plus extra for topping 

- 50g walnuts, plus extra for topping 

- 50g raisins, soaked in cold water for 10 minutes  

- 72g Extra-virgin olive oil (EVOO) 

- Spring of rosemary, leaves stripped


Step 1

Preheat the oven to 180 degrees Celsius (°C). Place the EVOO and rosemary leaves in a small oven-safe dish, and heat in the oven (N.B. Be careful not to burn the mix).

Step 2

Sift the chestnut flour into a large bowl and then add little by little the cold water, stirring continuously by hand to avoid lumps. Once you obtain a smooth and homogenous mixture, stir in 50g of pine nuts, 50g of walnuts and 50g of raisins (soaked and drained).

Step 3

Place the batter into a medium cake pan, greased with olive oil. Garnish with extra walnuts, pine nuts, and lastly pour over the EVOO and rosemary garnish. Bake for 35 minutes until small cracks appear on the surface. Remove from the oven and leave to cool in the pan before serving. Buon appetito!

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