This chestnut flour based cake is naturally gluten-free. Try it with a fresh plum sauce for a delicious afternoon snack or dessert.
Chef's notes
For the chestnut flour you really want fresh but unless you are in Italy during a certain season, you won’t find it. If you do, keep it frozen.
Steps
1
Preparing the Cake
Ingredients
2 cups chestnut flour*
1/4 cup organic sugar
2 cups oat or almond milk
3 tbsp extra virgin olive oil
6 tbsp walnuts, coarsely chopped
1 1/2 tbsp very finely chopped fresh rosemary
To start, preheat the oven to 400° F (200°C). Grease an ovenproof pan with 2 tablespoons of oil. Use an 8-inch round or square pan — something that allows the batter to be poured to a depth of 1 1/2 to 2 inches. This is casalinga (home cooking), so there can be some variation in style.
Measure the chestnut flour and sugar into a large bowl and whisk. Add the milk and 1 tablespoon of the oil slowly, whisking constantly to avoid lumps. The batter will be relatively thin.
Stir in half of the walnuts, and the rosemary into the batter. Pour the batter into the pan. Sprinkle the rest of the walnuts over the top. They will likely, sink it, this is okay.
Place the cake in the oven and immediately reduce the heat to 375°F (190°C). Bake 45 to 60 minutes, or until the top is cracked and the cake has slightly pulled away from the sides.
Note: This is a rustic style cake, therefore it may be a bit irregular in appearance.
If desired, the the tart can be covered with additional walnuts, or pine nuts and few pieces of rosemary.
This cake pairs well with this Fresh Plum Sauce.
