Mrs. Grimaldi gave my husband this recipe for me and assured him it was typical of Tuscany, a region in the centre of Italy, and eaten over the Christmas period.
8 ozs 225g chestnut flour
4 ozs 125 g sultanas
4 ozs 124 g pine kernels
3 Tblsp olive oil
1/2 tsp rosemary
1/2 tsp salt
Put the sultanas in a little warm water.
In a mixing bowl put the chestnut flour, salt, 11/2 Tblsp olive oil and mix while adding 1/2 a glass of water little by little. Keep on stirring until you get a creamy mixture without lumps.
Add now the pine kernels, sultanas – from which the water has been drained – and the rosemary.
Take a baking tin 8 ins 20 cms round and shallow (I use one of my sponge cake tins) grease it with the remaining olive oil and then pour the mixture into it.
Put the tin in a pre-heated oven at 180C, 350 F, Gas Mark 4 and bake for 45 minutes.
The cake is ready when the mixture gets dry and the surface presents some cracks.
Serve either warm or cold.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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