Autumn Chestnut Cake

If you feel like baking, here's a good one to try. Delicious, especially when it's nice and fresh and maybe still pretty warm.

1/2 cup of raisins
6 cups of chestnut flour
5 cups of water
12 tablespoons of extra virgin olive oil
a pinch or two of salt
1/2 cup pine nuts
4 fresh rosemary sprigs, chopped fine

Soak the raisins in a bowl of water. Set aside for one hour. Preheat your oven to 450 F. Mix flour, water, 4 tablespoons of olive oil and salt to form a creamy dough. Add 6 tablespoons of pine nuts and all the chopped rosemary into the dough. Pour 8 tablespoons of olive oil into two 11 inch tart pans (don't use the kind that have a removable bottom, unless you want a big mess!) Add the dough on top of the oil. Drain the raisins and sprinkle the dough with the raisins and the rest of the pine nuts. Bake for 20 minutes, until you see the top of the cake begin to crack. Pour off any excess olive oil. Serve warm.

[Mama's Cookbook]
From: www.eat.com/cookbook/desserts/autumn-chestnut-cake.html [archive.org]