Tuscan Chestnut Cake


This month’s recipe too pertains to the Florentine tradition, and is inspired to the main “season fruits”, the chestnuts. In fact, the “Tuscan Chestnut Cake” has always been prepared with the chestnut flour.

Serves 4 people:
Chestnut flour: 1/2 kg, salt: 1 pinch, water: to taste, olive oil, shelled nuts: 1 hg, pine nuts: 1/2 hg, rosemary needles.

Put in a bowl the sieved chestnut flour with a pinch of salt and add water mixing all until it becomes a cream. Add the nuts, the pine nuts and the rosemary needles. Grease a cake tin with oil and arrange the paste in it so that it reaches the height of a finger. Pass a little oil on the surface and put the tin in the oven at a medium temperature, until a light crust appears on the surface of the cake (about 1 \2 hour).


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