Castagnaccio ~ Chestnut Cake

Serves 8

400g Chestnut Flour
3 tbs Sugar
60 g Pine Nuts
50 g Walnuts
a pinch of Salt
1 Orange
6 tbs Extra-Virgin Olive Oil
1/4 cup Milk
1/2 glass lukewarm Water
a sprig of Rosemary

Pre-heat oven 170° C or 340° F

Sieve the flour in a bowl with the sugar, salt, milk, water and some oil. Whisk together to obtain a smooth, creamy consistency (if necessary add more water). Add the rind of orange cut into small strips, half the pine nuts and half the walnuts and mix well.

Pour the mixture into an oiled rectangular baking tin. Scatter the remaining pine nuts and walnuts on top, add the rosemary sprig and the remaining oil.

Bake for about an hour. Allow to cool and serve.