Chestnut Cake with Lemon Sauce

This is an absolute fantasy of a dessert, straight out of Italy and redolent of lemon and rosemary.
Don't even think about trying to substitute regular flour for the chestnut flour - they aren't the same.
Take a tip and use the real thing.

Ingredients:

2 cups chestnut flour
3 tablespoons sugar
¼ cup walnuts, chopped
½ cup plus 1½ cups very cold milk
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh rosemary leaves
4 lemons, seeds removed, sliced as thinly as possible
1½ cups sugar

Preparation:
Preheat the oven to 375 degrees F.
Mix the flour, sugar, and walnuts in a large mixing bowl and combine thoroughly. Add ½ cup of milk, stir thoroughly, then slowly add the rest of the milk while stirring constantly to avoid forming lumps in the batter.
Grease a cake pan with 1 tablespoon of olive oil and pour in the batter. Drizzle the top of the batter with the remaining olive oil. Sprinkle the fresh rosemary evenly over the top of the cake.
Bake for about 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
While the cake is cooking, combine the lemons, sugar, and 1 cup of water in a small saucepan. Cook until the mixture is quite soft and bubbly, about 20 minutes.
Remove the cake from the oven.
It's best when served hot with the lemon sauce.

Directions:
This is an absolute fantasy of a dessert, straight out of Italy and redolent of lemon and rosemary.
Don't even think about trying to substitute regular flour for the chestnut flour - they aren't the same.
Take a tip and use the real thing.

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Chestnut Cake with Lemon Sauce

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