Earthy Delights Recipe
http://www.earthy.com/
Chestnut Cake with Lemon SauceThis 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.