Chestnut Flour Cake

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This must be one of the very oldest of all the cakes eaten in poor Italian households. It is extraordinarily nourishing and full of goodness and used to be a great favourite with schoolchildren, who would take hot thick slices of it wrapped in paper to eat on the way to school. Chestnut flour is available at good Italian delicatessens.


  • 115 g (4 oz) sultanas
  • 450 g (1


Cover the sultanas with cold water and leave them to soak for 15 minutes; drain and dry. Mix together the chestnut flour and salt and stir in enough cold water to make a batter which is slightly thicker than pancake batter.

Oil a shallow cake tin and pour in the batter, smooth it with a spoon, then scatter over the caraway seeds, pine nuts, rosemary and sultanas.

Drizzle a littl