Castagnaccio Alla Toscana (Tuscan Chestnut Cake)

This classic Tuscan dessert is not very sweet and, unusual for a dessert, is flavored with rosemary and extra virgin olive oil.

10 1/2 oz chestnut flour
2 tbsp pine nuts
2 tbsp dried raisins soaked in warm water
walnut meats (optional)
fresh rosemary (to taste)
salt
tepid water
extra virgin olive oil (possibly full-bodied in flavor)

Sift the flour into a bowl and add enough tepid water to make a fairly liquid batter, using a whisk to prevent it from forming lumps. Add 3 tbsp olive oil and the raisins and mix well. Grease a low 12-inch cake pan and pour the batter into the pan. Garnish with pine nuts, chopped walnuts and rosemary, and a drizzle of oil.

Bake at 365 degrees F. for about 40 minutes until it is dark but not too dry. Some cooks make the cake richer by using milk instead of water, by soaking the raisins in sweet Vinsanto dessert wine, by adding sugar, or by frosting with whipped cream.

The cake should be served warm, with a sweet dessert wine.

The Italy Italy Kitchen, Recipe by Giusi Gallo
From: http://www.ari.net/italy/Recipe/recipe6.htm [now dead]