Tuscan Chestnut Flour Cake with Pine Nuts, Walnuts and Rosemary

What you need

• 400 g (about 3 1/2 cups) chestnut flour, sifted
• 650 ml (2 3/4 cups) cold water
• 60 g (1/2 cup) raisins
• 50 g (1/3 cup) pine nuts
• 50 g (1/2 cup) walnut kernels, coarsely chopped
• 1 sprig fresh rosemary, needles only
• 5 tbsp extra virgin olive oil, divided: 1 for the tin, 2 for the batter, 2 for the top
• 1/2 tsp fine salt

Method

Restated from the original video

1. 1

   Soak the raisins in warm water for 10 min, then drain and squeeze dry.

2. 2

   Heat the oven to 190 °C (375 °F). Brush a 30 cm (12 in) round tin or shallow baking dish with 1 tbsp of the olive oil.

3. 3

   Push the chestnut flour through a sieve into a roomy bowl so no lumps remain.

4. 4

   Add the water a little at a time, whisking, until the batter is smooth and pourable like thin pancake batter.

5. 5

   Whisk in the salt and 2 tbsp of the olive oil. Stir in most of the walnuts, most of the pine nuts and the raisins, keeping a small handful of each back.

6. 6

   Pour the batter into the tin; it should be about 1.5 cm (1/2 in) deep. Scatter the reserved pine nuts, walnuts and raisins over the top, then the rosemary needles.

7. 7

   Drizzle with the remaining 2 tbsp olive oil.

8. 8

   Bake until the surface cracks, the edges pull away from the tin and the nuts are golden, 35-40 min.

9. 9

   Let cool in the tin for 15 min, then cut into wedges. Serve warm or at room temperature.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.