Chestnut flour is known in Italy as farina dolce for its sweet, rich flavour. Made from dried, milled chestnuts, it was once a very important source of nutrition to peasant communities in France and Italy. Today, it's something of a delicacy and well worth tracking down. You can buy organic chestnut flour from shipton-mill.com (£3 for 500g).
A word on keeping chestnut flour - don't. Or at least not for very long. Buy in smallish quantities - enough to keep you going for a month or so - and keep it refrigerated and used as quickly as possible as natural oils in the flour will quickly turn rancid in a warm kitchen.
- 65 g walnuts soaked for 4 hours
- 65 g raisins or sultanas soaked in 370ml of water for at least an hour (set aside the water for cake mixture)
- 250 g chestnut flour
- 1 pinch sea salt
- 1 tbsp fresh rosemary leaves to taste
- 2 or 3 tbsp olive oil extra-virgin
- 2 tbsp raw cacao
- 30 g pine nuts soaked for 4 hours
- 1 tbsp Orange zest to taste
- 1.5 tbsp maple or date syrup
Soak the nuts in a bowl of filtered water for at least 4 hours. Drain and discard the water.
Soak the dried fruit for at least an hour, drain and reserve the water.
Preheat the oven to Fan 170°C/338°F/Gas Mark 5
Brush a 22cm springform cake tin (or similar) with some of the oil or line a baking tray (2.5cm deep) with baking parchment
Sieve the flour into a large bowl and whisk in the salt, syrup and zest (if using)
Gradually add the water from the dried fruit, whisking continuously to avoid lumps forming. The batter should be a smooth paste – not too runny or thick – and fall from the spoon in ribbons.
Mix in any syrup (is using) and pour the mixture into a the prepared baking tray.
Sprinkle the nuts, raisins and rosemary evenly over the surface and press them lightly into the batter.
Bake in the oven for 30 minutess or until the top begins to crack and brown.
Allow the cake to cool slightly before drizzling with olive oil.
Serve with some organic ricotta (omit for a DF version) and a drizzle of raw honey