Description
Rustic cake from the heart of Italy
Ingredients
Scale
- 13 oz (375 g) chestnut flour
- 1 pint (570 ml) water
- 2 oz (50 g) extra virgin olive oil
- 2.6 oz (75 g) pine nuts
- 5 oz (125 g) raisins
- a pinch of salt
Instructions
- Soak raisins in water for an hour, drain them and discard the water.
- Into a large boil, whisk 570 ml water with 25 g olive oil and pinch of salt. Gradually add chestnut flour and whisk until it forms into a smooth batter. Add raisins and pine nuts.
- Brush baking pan with olive oil and pour the mixture into it. Scatter the remaining half of the olive oil on top of the mixture.
- Preheat oven to 375F (190C). Bake for 35 minutes.
- Let cool, slice and serve. You can dust with powdered sugar before serving.
- Category: Dessert
- Cuisine: Italian