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Photo: Penny De Los Santos
Active Time:20 minsTotal Time:1 hr 10 minsServings:12Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 10 minsServings:12
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsfine dry breadcrumbs½cupraisins2 ½cupswarm water, divided4cupschestnut flour (see Tip)1teaspoonsalt¼cupextra-virgin olive oil, plus 2 teaspoons, divided4tablespoonspine nuts, toasted, divided2tablespoonscoarsely chopped fresh rosemary
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsfine dry breadcrumbs
½cupraisins
2 ½cupswarm water, divided
4cupschestnut flour (see Tip)
1teaspoonsalt
¼cupextra-virgin olive oil, plus 2 teaspoons, divided
4tablespoonspine nuts, toasted, divided
2tablespoonscoarsely chopped fresh rosemary
DirectionsPreheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Sprinkle with breadcrumbs and tilt and turn to coat the pan. Shake out the excess.Place raisins in a small bowl and cover with 1/2 cup warm water. Let plump for 10 minutes.Meanwhile, sift chestnut flour and salt into a large bowl. Stir in the remaining 2 cups water and 1/4 cup oil. (The batter will be thick yet pourable, like melted peanut butter.) Drain the raisins and stir them into the batter, along with 2 tablespoons pine nuts. Scrape the batter into the prepared pan. Sprinkle with rosemary and the remaining 2 tablespoons pine nuts and gently press them into the batter. Drizzle with the remaining 2 teaspoons oil.Bake the cake until it is firm and the surface is crackly, 35 to 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack until cool enough to slice. Serve warm or at room temperature.TipMade from dried chestnuts, this gluten-free flour (find it online) has a delightful toasted-chestnut aroma. Since it has a tendency to compact and clump together, it’s important to sift the chestnut flour after measuring. Also note: like whole-wheat flour, it spoils easily, so store it in the freezer.To make aheadStore covered at room temperature for up to 4 days.Originally appeared: EatingWell Magazine, May 2021
Directions
Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Sprinkle with breadcrumbs and tilt and turn to coat the pan. Shake out the excess.Place raisins in a small bowl and cover with 1/2 cup warm water. Let plump for 10 minutes.Meanwhile, sift chestnut flour and salt into a large bowl. Stir in the remaining 2 cups water and 1/4 cup oil. (The batter will be thick yet pourable, like melted peanut butter.) Drain the raisins and stir them into the batter, along with 2 tablespoons pine nuts. Scrape the batter into the prepared pan. Sprinkle with rosemary and the remaining 2 tablespoons pine nuts and gently press them into the batter. Drizzle with the remaining 2 teaspoons oil.Bake the cake until it is firm and the surface is crackly, 35 to 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack until cool enough to slice. Serve warm or at room temperature.TipMade from dried chestnuts, this gluten-free flour (find it online) has a delightful toasted-chestnut aroma. Since it has a tendency to compact and clump together, it’s important to sift the chestnut flour after measuring. Also note: like whole-wheat flour, it spoils easily, so store it in the freezer.To make aheadStore covered at room temperature for up to 4 days.
Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Sprinkle with breadcrumbs and tilt and turn to coat the pan. Shake out the excess.
Place raisins in a small bowl and cover with 1/2 cup warm water. Let plump for 10 minutes.
Meanwhile, sift chestnut flour and salt into a large bowl. Stir in the remaining 2 cups water and 1/4 cup oil. (The batter will be thick yet pourable, like melted peanut butter.) Drain the raisins and stir them into the batter, along with 2 tablespoons pine nuts. Scrape the batter into the prepared pan. Sprinkle with rosemary and the remaining 2 tablespoons pine nuts and gently press them into the batter. Drizzle with the remaining 2 teaspoons oil.
Bake the cake until it is firm and the surface is crackly, 35 to 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack until cool enough to slice. Serve warm or at room temperature.
Tip
Made from dried chestnuts, this gluten-free flour (find it online) has a delightful toasted-chestnut aroma. Since it has a tendency to compact and clump together, it’s important to sift the chestnut flour after measuring. Also note: like whole-wheat flour, it spoils easily, so store it in the freezer.
To make ahead
Store covered at room temperature for up to 4 days.
Originally appeared: EatingWell Magazine, May 2021
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Nutrition Facts(per serving)194Calories9gFat28gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
