Tuscan Chesnut Squares
This delightful chestnut flour cake is a rustic and wholesome treat that perfectly blends the nutty flavor of chestnuts with the sweetness of sultanas and the crunch of pine nuts. Infused with aromatic rosemary, this simple and hearty cake is perfect for enjoying warm or at room temperature.
— Constant Cookbook
Ingredients
- 250g chesnut flour
- 100g sultanas
- 50g pinenuts
- 3tbsp olive oil
- 1 sprig rosemary
- 1 tsp salt
Instructions
- Preheat the oven to 200C/fan 180C/gas 8.
- Put the sultanas in a bowl and cover them with warm water.
- Sift the flour and, whisking, add just enough water to make a (not too thick) batter. Add the salt, 1 1/2tbsp olive oil and the drainde sultanas.
- Poor the batter in 1cm lay in a 20x30cm baking-tin, add the pinenuts and the rosemary leaves on top, drizzle with the remaining olive oil and bake fot about one hour.
- Cut into squares and serve warmluke or at room temperature.
Yield
Makes 16 squares
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