Castagnaccio is a classic late Autumn cake of sorts traditionally from Tuscany made from the flour of dried chestnuts. Generally a rather dense cake typically baked in low sided copper pans customarily including olive oil, raisins, pine nuts, a bit of rosemary or any combination of these ingredients. Castagnaccio, as with any dishes relying on the chestnut harvest typified cucina povera. Make no mistake, Castagnaccio has a distinct rustic flavor and is not especially sweet, definitely not for the faint of heart. Chestnut Cake is my adaptation of Castagnaccio inspired by two of the late Gina De Palma’s recipes; my attempt to make this Tuscan classic a bit more approachable….
As we look forward to crisp evenings, toasty fires and Thanksgiving, I simply must share this recipe with you. I stumbled upon this dessert years ago when thumbing through Richard Sax’s wonderful cookbook, 
