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<blockquote data-quote="libbyM" data-source="post: 235430" data-attributes="member: 39598"><p>I came across this recipe using chestnut flour. Haven't made it yet as I hadn't realised the quantity of flour and didn;t have sufficient. The flour is quite expensive but I'll try it once and see if it's worth the expense. </p><p></p><p></p><p>From Sydney, Australia Member since Tue 22 Jun 04 </p><p>Re: Chestnut Flour</p><p>CHESTNUT FLOUR CAKE (Castagnaccio)</p><p>115 g sultanas</p><p>450 g chestnut flour, sieved</p><p>1/2 teaspoon salt</p><p>cold water</p><p>olive oil</p><p>1 tablespoon caraway seeds</p><p>3 tablespoons pine nuts</p><p>1/2 tablespoon dried rosemary</p><p></p><p>Cover sultanas with cold water and leave to soak for 15 minutes, drain and dry. Mix together the chestnut flour, salt and stir in enough cold water to make a batter which is slightly thicker than pancake batter. </p><p></p><p>Oil a shallow cake tine and pour in the batter, smooth it with a spoon, then scatter over the caraway seeds, pine nuts, rosemary and sultanas. </p><p></p><p>Drizzle a little more oil over the top and bake in a moderately hot oven (190 C) for 10-15 minutes or until the surface is crispy. Serve warm or cold with chilled white wine</p></blockquote><p></p>
[QUOTE="libbyM, post: 235430, member: 39598"] I came across this recipe using chestnut flour. Haven't made it yet as I hadn't realised the quantity of flour and didn;t have sufficient. The flour is quite expensive but I'll try it once and see if it's worth the expense. From Sydney, Australia Member since Tue 22 Jun 04 Re: Chestnut Flour CHESTNUT FLOUR CAKE (Castagnaccio) 115 g sultanas 450 g chestnut flour, sieved 1/2 teaspoon salt cold water olive oil 1 tablespoon caraway seeds 3 tablespoons pine nuts 1/2 tablespoon dried rosemary Cover sultanas with cold water and leave to soak for 15 minutes, drain and dry. Mix together the chestnut flour, salt and stir in enough cold water to make a batter which is slightly thicker than pancake batter. Oil a shallow cake tine and pour in the batter, smooth it with a spoon, then scatter over the caraway seeds, pine nuts, rosemary and sultanas. Drizzle a little more oil over the top and bake in a moderately hot oven (190 C) for 10-15 minutes or until the surface is crispy. Serve warm or cold with chilled white wine [/QUOTE]
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