Chestnut Cake
(Castagnaccio)
Ingredients:
3 tablespoons extra virgin olive oil, plus extra for brushing and drizzling
14 oz (400 grams) chestnut flour
8 fl oz (250 ml) milk
2 oz (50 grams) caster or superfine sugar
3/4 oz (20 grams) pine nuts
Needles from 1 fresh rosemary sprig
Salt
Directions:
Preheat the oven to 180°C (350°F) Gas Mark 4.
Brush a 3/4 inch (2 cm) deep sandwich tin with olive oil.
Sift the flour into a bowl and gradually whisk in the milk and 12 fl oz (350 ml) cold water until thoroughly combined but runny.
Stir in the sugar, a pinch of salt and the olive oil, then spoon into the prepared tin.
Sprinkle with the pine nuts and rosemary and drizzle with a little olive oil.
Bake for 40 minutes, then leave to cool before serving. Serves 8.