Everyday Simple Chestnut Cake

Total Time
50mins
Prep 30 mins
Cook 20 mins

This simple Italian dessert is a regional specialty of Tuscany. I found this recipe while looking up stevia. Stevia is a sweetening alternative, so you could use a Tablespoon of sugar (or less raw organic cane sugar,) rather than the stevia if you prefer totally natural foods. I suppose you could use the other alternative sweeteners -- I just don't like/use any of them.

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees.
  2. Heat the water and soak raisins until soft and water has cooled. Drain the water from the raisins and reserve.
  3. Combine flour, soaking water, 2 TB of the oil, stevia (or sugar) and sea salt in a mixing bowl and blend to form a creamy dough. (I've used Kosher salt rather than sea salt.).
  4. Blend the raisins, pinenuts and rosemary into the batter. Rosemary is traditional in that region, but I don't use it -- up to your taste buds.
  5. Pour 2 TB oil into an 11 inch shallow baking pan and coat. Pour in batter and drizzle the remaining 2 TB oil on top.
  6. Bake for 20 minutes or until the surface begins to crack. Pour off excess oil. Remove from pan and serve hot.
  7. NOTE: Chestnut flour is great for gluten sensitive people. It can be substituted for all or part of any flour. It has a naturally sweet, wholesome taste and is more nutritious. I've been contemplating using a small amount of ground dried rosemary for a little flavor, but haven't tried that yet -- .
Most Helpful

This recipe is reminiscent of socca, a Provencal bread of chickpea flour, water, rosemary, onion, and oil oven-cooked in a hot pan with oil. I made a substitution of lavender flowers and figs for the raisins. This is the first time I had anything chestnut and I am not giving this recipe stars since I think that I just don't care for the flavor of chestnuts. This is very easy to make and set beautifully, just not sure about the taste.

D Rusak December 23, 2009