Tuscan Chestnut Cake
A typical autumn dessert! Chestnut flour, raisins and nuts – mix them all together and out comes a slightly sweet and deliciously authentic Italian dessert!
Servings: 12
Ingredients
- 2 & 1/2 cups chestnut flour
- 1/3 cup raisins
- 1/4 cup walnuts, chopped roughly
- 1/4 cup pine nuts
- 2 twigs rosemary leaves
- 1 tbsp sugar
- 1 & 1/2 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp marsala or vin santo (optional)
- 1 cup cold water
Instructions
- Pre-heat oven to 180°C (350°F).
- Soak raisins in the marsala or vin santo. Set aside. NOTE: Water can also be used.
- Strain flour in a bowl. Add cold water and mix. Make sure there are no lumps in the mixture.
- Add sugar, oil and salt. Squeeze liquid from the raisins that have been soaked. Add raisins to the mixture. Combine.
- Add pine nuts and walnuts to the mixture. Leave a handful of mixed nuts for sprinkling on top.
- Pour mixture on a square or 8-inch round pan. Sprinkle mixed nuts on top. Add rosemary leaves on top as well. Shake the pan a bit to distribute the mixture and nuts evenly.
- Place in the oven for about 20 minutes. It is normal to see cracks on top once the cake is cooked.
- Set aside to cool. Slice.
- Serve.