Description
A rustic Tuscan chestnut flour cake with naturally sweet, earthy flavor, enriched with raisins, pine nuts, walnuts and fragrant rosemary—dense, crackled, and perfect for autumn.
Ingredients
300 g chestnut flour
~380 ml cold water (adjust to batter consistency)
Pinch of fine salt
2 Tbsp extra‑virgin olive oil (plus more for drizzling)
2 Tbsp golden raisins (soaked)
2 Tbsp toasted pine nuts (divided)
2 Tbsp chopped walnut kernels
Needles from 2 sprigs fresh rosemary
Optional: 4 Tbsp granulated sugar
Instructions
Preheat oven to 180 °C (350 °F) and grease a shallow baking pan (~12×8 in / 30×20 cm).
Soak raisins in a few tablespoons of water for about 10 minutes; drain. Toast pine nuts gently.
Sift chestnut flour into a bowl. Stir in salt (and sugar if using).
Add olive oil and gradually whisk in cold water until mixture is smooth and resembles heavy cream—adjust water if needed
Fold in most of the raisins, half the pine nuts, and all the chopped walnuts.
Pour batter into prepared pan. Sprinkle remaining pine nuts, raisins, rosemary needles on top, and drizzle with a little olive oil
Bake for ~35 minutes until surface is lightly cracked and golden. Inside remains moist. Remove and cool in pan
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
