Stippled with pinenuts and Vin Santo-soaked raisins and topped with rosemary and olive oil before baking, this chestnut flour cake is typical of the Tuscany, Piedmont, Liguria and Emilia-Romagna regions of Italy, and it's seen on the French island o…
Corsica. Savory and sweet at once, it comes out of the oven moist but firm. Serve it with fresh ricotta or pillows of whipped cream for some extra indulgence.
- 400 grams chestnut flour
- 1/2 cup extra-virgin olive oil
- 70 grams pinenuts
- 70 grams raisins (soaked in warm water or Vin Santo wine)
- warm water (as needed)
- Preheat the oven to 180C.
- Combine the flour with the water, stirring with a whisk until the mixture is a thick cream and without any lumps. Add the oil, a pinch of salt, pine nuts, and raisins, well drained from the soaking liquid and combine well. (Keep some pine nuts and raisins aside for later.)
- Generously grease the baking pan with the extra virgin olive oil. Pour the batter into the baking pan, it should be approximately 2 centimeters thick. Drizzle some oil, add the pine nuts and the raisins set aside earlier, and a generous amount of rosemary.
- Bake for approximately 45 minutes. The chestnut bread should not be too dry, but rather moist and brown in color.
- Remove the pan from the oven and serve warm with ricotta cheese or whipped cream.
|Calories420Calories from Fat350|
|% DAILY VALUE|
|Calories from Fat350|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.