It's time for another recipe post. This time it's a cake recipe just in time for the holidays. This cake has rosemary in it which looks like stubby pine needles, though this herb is a member of the mint family.
I've made this cake for several people. 80% of them like this cake. 20% are not fans. Those 20% are people who think cake comes from a box and also that cake automatically has frosting which comes from a jar. If you are one of those people this recipe is not for you. For those of you in the 80% group, please read on.
Chestnut Cake (Castagnaccio)
3 tablespoons olive oil
3 1/2 cups chestnut flour (the only place to get this in Memphis is Mantia's at 4856 Poplar which is in the Middle East according to my Memphis map)
1 cup milk
1 1/2 cup water
1/4 cup sugar
5 tablespoons pine nuts
needles from two fresh rosemary sprigs
Preheat oven to 350. Brush a 3/4 inch pan with oil. Put the flour in a mixing bowl and gradually whisk in the milk and water. Stir in the sugar, a pinch of salt and the oil then pour into the pan. Sprinkle with the nuts and rosemary and bake for 40 minutes. Let cool a little
Map attached for travel planning purposes.