Everyday Simple Chestnut Cake

Recipe by Yum Mum
READY IN: 50mins




  • Preheat oven to 450 degrees.
  • Heat the water and soak raisins until soft and water has cooled. Drain the water from the raisins and reserve.
  • 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.).
  • 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.
  • 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.
  • Bake for 20 minutes or until the surface begins to crack. Pour off excess oil. Remove from pan and serve hot.
  • 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 -- .