EVERYDAY SIMPLE CHESTNUT CAKE
This simple Italian dessert is a regional specialty of Tuscany. I found this recipe while looking up stevia. Stevia is a sweetening alternative, so you could use a Tablespoon of sugar (or less raw organic cane sugar,) rather than the stevia if you prefer totally natural foods. I suppose you could use the other alternative sweeteners -- I just don't like/use any of them.
Provided by Yum Mum
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Heat the water and soak raisins until soft and water has cooled. Drain the water from the raisins and reserve.
- Combine flour, soaking water, 2 TB of the oil, stevia (or sugar) and sea salt in a mixing bowl and blend to form a creamy dough. (I've used Kosher salt rather than sea salt.).
- Blend the raisins, pinenuts and rosemary into the batter. Rosemary is traditional in that region, but I don't use it -- up to your taste buds.
- Pour 2 TB oil into an 11 inch shallow baking pan and coat. Pour in batter and drizzle the remaining 2 TB oil on top.
- Bake for 20 minutes or until the surface begins to crack. Pour off excess oil. Remove from pan and serve hot.
- NOTE: Chestnut flour is great for gluten sensitive people. It can be substituted for all or part of any flour. It has a naturally sweet, wholesome taste and is more nutritious. I've been contemplating using a small amount of ground dried rosemary for a little flavor, but haven't tried that yet -- .
Nutrition Facts : Calories 181.3, Fat 17.4, SaturatedFat 2.1, Sodium 100.1, Carbohydrate 7.1, Fiber 0.5, Sugar 5, Protein 1
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