CHESTNUT FLOUR CAKE (Bob's version of Torta di neccio)
We enjoyed the taste of this cake when in Tuscany, but felt the texture was difficult to get passed. It was slightly rubbery for our palates so we got busy and recreated the flavors in a cake that matches our concept of cake texture. And as it turns out it makes a nice alternative cake for gluten free diets; especially with warm chocolate ganache sauce!
1 3/4 chestnut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1 cup superfine sugar
- 3/4 cup EVOO or melted butter
- 1/3 cup milk or water
- 1/2 teaspoon vanilla
- 1/2 cup pinenuts
- few shoots tender rosemary
zest of 1/2 lemon, optional
Combine flour, baking powder, and salt. (If using lemon zest, add to flour as well) In separate bowl, beat eggs until foaming and add sugar a little at a time to create thick ribbons and pale yellow. Add oil or cooled melted butter in slow stream while beating. Add vanilla to milk (water), and alternate adding flour and milk to egg mixture, being careful not to over mix.
Spread batter into prepared buttered/floured 8″ cake pans, smoothing top. Sprinkle with pinenuts and rosemary shoots. Bake in 350F oven for 20-30 minutes