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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 15 MIN. COOKING TIME: 20 MIN. SERVINGS: 8 COST: MEDIUM
2 1/2 CUPS (250 GR.) CHESTNUT FLOUR
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1+1/4 CUPS(300 ML.) MILK
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1+1/4 CUP (300 ML.) WATER
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2 TBLSPOONS WHITE GRANULATED SUGAR (OPTIONAL)
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2 TBLSPOONS EXTRA VERGIN OLIVE OIL + I TBLSPOON FOR PAN
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2 TBSPOONS RAISINS (ABOUT) TO TASTE.
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PINE NUTS TO TASTE.
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WALNUTS TO TASTE (OPTIONAL)
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1 PINCH OF SALT
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RECIPE
HEAT OVEN AT 400°F
TURN THE OVEN ON.
IN LARGE BOWL PUT FLOUR, SUGAR AND SALT, THEN MILK, WATER AND OLIVE OIL. |
STIR USING A WIRE WISK. THE DOUGH WILL BE VERY LIQUID. LET REST UNTIL THE OVEN ARRIVES TO TEMPERATURE.
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LINE THE BOTTOM OF A PAN WITH PARCHMENT PAPER (OPTIONAL) AND EXTRA VERGIN OLIVE OIL. THE DOUGH IS VERY LIQUID, I USUALLY USE A DISPOSABLE ALUMINUM PAN, BEST NOT TO USE A SPRINGFORM.
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POOR THE DOUGH IN THE PAN. ADD THE RAISINS AND THE PINE NUTS AND NUTS, DRIZZLE SOME OLIVE OIL. |
BAKE 30 MINUTES OR UNTIL THE TOP OF THE CAKE STARTS TO BROWN. IF THE CAKE STARTS TO BUBBLE UP, PRICK IT WITH A FORK.
SERVE HOT OR AT ROOM TEMPERATURE.
SERVE HOT OR AT ROOM TEMPERATURE.