- 2 ½ Tbsp. California Olive Ranch extra virgin olive oil, divided, more as optional drizzle
- 2 ½ cups (300g) fresh chestnut flour
- 2 cups (400 ml) water, room temperature, more if needed to adjust batter
- Pinch of sea salt
- 1 ½ oz. raisins, plumped in warm water to cover, and drained
- 1 ¼ oz. pine nuts
- 1 ¼ oz. walnuts, roasted, cooled and coarsely chopped
- Fresh rosemary, a few sprigs, broken into small pieces
Preheat oven to 350 degrees F. Oil a 10-inch baking pan with ½ Tbsp. of the olive oil.
Sift the chestnut flour into a mixing bowl and gradually add the water, whisking continually to avoid lumps. The batter will be thick and you may need to switch to a rubber spatula.
Mix 1 Tbsp. olive oil, pinch of salt, drained raisins, pine nuts and walnuts into the batter with a spatula. Spoon the batter into the prepared baking pan. Poke the rosemary stems into the batter. Drizzle the remaining tablespoon of oil over the top.
Bake for 25 to 30 minutes. A wooden toothpick inserted into the center will not be sticky but may be slightly moist. This cake is firm on the outside and a bit soft on the inside (think very dense pudding).
Cool cake to room temperature. Serve small slices with additional oil to drizzle over the slices, if desired.
Note: Chestnut flours are variable. If the batter is not thick, sift more flour in as needed. And while not traditional, a drizzle of olive oil on each slice is a nice touch.
Recipe and photo courtesy of Fran Costigan