Print Friendly Recipe
- The oldest of Italian Cakes and a favorite of Pre-WWII schoolchildren. SIMPLE, DELICIOUS, EASY to make.
- S. Chokel
- 1/2 cup (125 ml) golden raisins
- 3-1/4 cups (775 ml) of chestnut flour*
- 1/2 tsp (2 ml) of salt
- cold water
- olive oil
- 1 tbsp (15 ml) caraway seeds
- 3 tbsp (45 ml) pine nuts
- 1/2 tsp (2 ml) dried rosemary
- Cover the raisins with cold water and leave them to soak for 15 minutes; then drain and dry.
- Mix together the chestnut flour and salt and stir in enough cold water to make a bter which is slightly thicker than a pancake batter.
- Oil a 9-inch cake pan and pour in the batter, smooth it with a spoon, then scatter over the caraway seeds, pine nuts, rosemary and golden raisins.
- Drizzle a little more oil over the top and bake in a 375 degree (200 C.) oven for 10-15 minutes or until the surface is crispy.
- Serve warm or cold with chilled white wine.
- *Chestnut Flour can be purchased or ordered from good Italian Delicatessens or try gourmet web sites.
This must be the oldest of all the Italian cakes eaten in country households and it is extraordinarily nutritious.
I have served this room temperature with creamier and soft cheeses, grapes, pears, and chardonnay wine on Friday nite get-toghters after a long week at work.
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.