Chestnut Cake
This is a wonderful cake that I really enjoy. I like to buy a piece fresh at the bakery when I can otherwise I just make a cake at home. In Verona you can only find it in October/November when the chestnuts are in season.
4 cups chestnut flour
16 fluid oz. water
6 Tbsp. extra virgin olive oil
2 Tbsp. pine nuts
1/3 cup raisins
pinch of salt
1. In a large bowl mix the chestnut flour with water.
2. Then add a pinch of salt and 4 Tbsp. oil. Add the oil one tablespoon at a time and mix each one in well.
3. In the meantime soak the raisins in luke warm water until soft.
4. Drain, dry and flour the raisins with some chestnut flour.
5. Add the raisins to the batter and mix them in.
6. Grease a 9 inch springform pan with olive oil and then pour the batter in.
7. Sprinkle the pine nuts on top and add 2 Tbsp. of olive oil too.
8. Bake in a preheated oven for 30 minutes at 390° F.
9. Serve once it has cooled off.
This is a wonderful dessert, however it isn't very sweet for some peoples tastes. Also note that this is a humid cake it won't bake to dry and fluffy texture.
Recommended resources: