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 minutes in a medium to hot oven, 190˚C (375˚F, Mark 5).
All the information about chestnut flour and cooking with it came to me from Susan Alnutt who, with Dede, is a goat cheese maker in Corsica.
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