Corsican Flour Cake

• 225 g (8 oz) chestnut flour
• 225 g (8

Put the raisins to soak in rum. Sieve and mix together the flours, add salt, sugar and baking powder and mix well. Break the eggs and stir into the flour with a wooden spoon, then add the yogurt and oil. When all is nicely mixed to a smooth consistency strain the rum from the raisins and stir them and the lemon zest into the mixture. Transfer to a lightly greased cake tin and bake for 45 minute