CHESTNUT CAKE: the ORIGINAL recipe for the tasty AUTUMN dessert! 🌰😍

published on 31 October, 2024 at 19:00
INGREDIENTS (for a 20cm cake tin)
300g chestnut flour
380ml water
5 tbsp sugar
3 tbsp extra virgin olive oil
50g raisins (25g + 25g)
40g pine nuts (20g + 20g)
50g walnuts, chopped (25g + 25g)
2 sprigs rosemary
A pinch of salt
 
METHOD
1. Soak the raisins in a bowl of cold water.
2. Toast the pine nuts in a pan for a few minutes, stirring constantly.
3. Mix the chestnut flour, sugar, and a pinch of salt with a hand whisk in a large bowl.
4. Add the oil and gradually mix the water in two parts, always stirring with the whisk.
5. Drain the raisins using a sieve, and add half of the raisins, half of the pine nuts, and half of the walnuts to the mixture.
6. Brush the cake tin with some olive oil.
7. Pour the mixture into the tin and decorate the surface with pine nuts, walnuts, and raisins. Add a few rosemary leaves and a drizzle of olive oil.
8. Bake at 180°C (356°F) for about 40 minutes.
 
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