A Tasty Cake That’s Wine-Friendly

    You don’t have to wait until Christmas to enjoy chestnuts. Try this recipe with Zinfandel or Primitivo for a special dessert. It makes 10 to 12 servings, depending on who’s wielding the knife.

CHESTNUT CAKE

Ingredients

* 4 cups chestnut flour

* 2 tablespoons granulated sugar

* Pinch of salt

* 2 cups cold water

* 4 tablespoons extra-virgin olive oil, divided

* Sprig of rosemary

* 1/2 cup pine nuts

* 1/2 cup raisins

* 1/4 cup chopped walnuts

Preparation

1. Preheat oven to 390 degrees. Sift chestnut flour into a bowl, and add sugar and salt. Gradually add water, taking care not to form lumps, to make a creamy liquid.

2. Brush a 9-by-13 cake pan with oil, and pour in batter. The pan should be high enough so the mix is about 1/2 inch deep. Sprinkle the surface with rosemary leaves, pine nuts, raisins and walnuts, and drizzle on a touch of olive oil.

3. Bake for about 30 minutes. Serve warm or cold.

 

Posted in Food and Wine Pairings/Recipes
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