Chestnut flour cake

Preparation info

  • Makes


    24 cm flat cake
    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

Originally, this cake was made in December once the November chestnuts had been dried and made into flour. Nowadays, chestnut flour and this rather unusual cake are both sold in November. As with all their traditional goods, the local people love this cake which they have grown up with.


  • 80 g (3 oz) sultanas
  • 400 g (14


Preheat the oven to 200°C (400°F/Gas 6). Soak the sultanas in a little warm water to soften them. Put the chestnut flour into a bowl with 4 tablespoons of the olive oil, a pinch of salt and the water. Mix in with a wooden spoon to make a smooth and fairly liquid batter.

Drain o