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Chapter:Gluten-Free Baked Goods Recipes
Section:Chestnut Flour Cakes
Recipe:Autumn Chestnut Cake
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Autumn Chestnut Cake
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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