CASTAGNACCIO (CHESTNUT FLOUR CAKE)

CASTAGNACCIO (CHESTNUT FLOUR CAKE) image

Yield 8 people

Number Of Ingredients 8

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3 T sultana (golden) raisins
1/2 lb chestnut flour
2 1/2 T extra virgin olive oil, plus a little extra for oiling the pan and drizzling on top
pinch of salt
4 t sugar
2 to 2 1/2 c cold water
3 T pine nuts (pignoli)
a few sprigs of rosemary

Steps:

1. Soak the raisins for a few minutes in a small bowl with warm water. 2. Mix the chestnut flour, oil, salt, sugar, and water (I used 2 c, but you can add a little more according to your taste and the consistency of the batter). 3. Drain the raisins and mix them into the batter, along with the pine nuts. 4. Pour the batter into a greased 9" diameter pan, 2" deep. The batter will not rise during baking, so if you have a slightly different size pan on hand, that is fine too. 5. Sprinkle the rosemary sprigs over the top of the batter and drizzle with a little bit of olive oil. 6. Bake at 400 F for 1 hour. You'll know it is ready when the surface is covered with little cracks. Cool, turn out onto a plate, and enjoy!