Whole Tuscan castagnaccio chestnut flour cake topped with pine nuts, walnuts, and rosemary, styled on a wooden board with pinecones, dried citrus slices, plaid fabric ornaments, and evergreen branches on a dark festive background.

This Italian chestnut flour cake, known as Castagnaccio, is a rustic Tuscan dessert made with chestnut flour, olive oil, nuts, raisins, and rosemary. Naturally simple, gently sweet, and deeply earthy, it’s a traditional cake that celebrates chestnuts in their purest form.

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Rustic castagnaccio chestnut flour cake on a wooden stand, generously topped with pine nuts, walnuts, and rosemary, styled with pinecones, knitted red-and-white holiday textiles, and festive ornaments on a dark background.

Hey folks – I hope you all are doing well! (Also, can you believe it’s only one week until the holidays. Not to mention two weeks until the end of 2025!)

I want to start with a small shoutout to Frank at Memorie di Angelina, whose post on castagnaccio introduced me to this cake. I’ve cooked several pasta recipes from Frank’s blog over the years, but this was my first time trying one of his desserts – and it didn’t disappoint. So, let’s dive into castagnaccio, a traditional Italian chestnut flour cake.

Why You’ll Love This Castagnaccio – Italian Chestnut Flour Cake

Naturally simple: No butter, no eggs, and no refined fuss – just chestnuts, olive oil, and a few classic additions.
Deeply earthy and nutty: Chestnuts, walnuts, and pine nuts create a warm, autumnal flavour profile.
Festive yet understated: Perfect for holidays when you want something elegant but not overly sweet.
Historically rooted: A true Tuscan classic with centuries of tradition behind it.

Flavour and Texture Profile

This castagnaccio has a deep, nutty, and gently sweet flavour, with herbal notes from rosemary and a subtle richness from olive oil. Traditionally, the cake has a soft, slightly custardy interior with fine fissures on top.

That said, I should mention one important detail: I didn’t have chestnut flour on hand and didn’t want to wait. Instead, I dehydrated roasted, peeled chestnuts and ground them myself. While the flavour was excellent – warm, earthy, and unmistakably chestnut – the flour wasn’t quite as fine as store-bought. As a result, the texture of the cake was a little more crumbly and rustic than traditional castagnaccio.

Still, we enjoyed it immensely (literally till the very last crumb LOL). I also leaned in a little heavier on the toppings, adding extra pine nuts, walnuts, and raisins, which gave the cake more texture, richness, and visual appeal.

Ingredients You’ll Need for This Italian Chestnut Flour Cake

For this Italian chestnut flour cake, you’ll need a short list of simple, traditional ingredients.

Chestnut flour: The heart of castagnaccio, providing its signature earthy sweetness and dense structure.
Water: Used to create a smooth, spreadable batter.
Walnuts: Chopped, for added crunch and nutty depth.
Pine nuts (pinoli): Classic to Tuscan castagnaccio, adding richness and a buttery bite.
Raisins: Soaked until plump, bringing gentle sweetness and contrast.
Fresh rosemary: A small amount adds a fragrant, herbal note.
Extra virgin Olive oil: Drizzled generously for richness and moisture.
Salt: Just a pinch to balance the natural sweetness.

Slice of castagnaccio chestnut cake with pine nuts and walnuts served on a patterned plate, surrounded by pinecones, dried orange slices, evergreen sprigs, and cozy Christmas décor in a moody winter setting.

How to Make Castagnaccio

It’s really easy to make this Italian chestnut flour cake.

Preheat the oven to 180°C / 350°F. In a large bowl, combine the chestnut flour with a small pinch of salt. Gradually add the water, stirring as you go, until you have a smooth, pourable batter.

This amount of batter is enough for one large, thin cake (about 26 cm in diameter). I prefer smaller cakes and instead used two springform pans – one about 19 cm and one small 9 cm. Pour the batter into the prepared pans, spreading it into thin, even layers. Scatter more walnuts and pine nuts over the top, add a few rosemary leaves, and drizzle generously with olive oil.

Bake for 20–25 minutes, until the cakes are set and small fissures form on the surface. Let cool slightly before removing from the pans; castagnaccio is best enjoyed warm or at room temperature.

More Delicious Holiday Desserts

Are you looking for more delicious holiday desserts, like this Italian chestnut flour cake. Be sure to check more recipes below:

I’d love for you to try this Tuscan Chestnut Cake with Raisins and Pine Nuts. If you give this recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!