Put the raisins in warm water to recover.
Mix the chestnut flour with water, add 4 tablespoons of oil, sugar and salt and stir.
Grease a low cake pan and place this batter on the bottom, adding the pine nuts, walnuts, raisins that you have removed from the water, a few sprigs of rosemary and another two tablespoons of oil.
Put your mixture to bake at 200 ° C until a crisp and golden crust has formed.
Enjoy your chestnut cake both hot and cold.
As they say in Tuscany ... "the puddle is good hot and cold!"
0 servings