Ingredients
- olive oil, for cake pan
- dried bread crumbs or flour for cake pan
- 5 cup chestnut flour
- 1/2 cup sugar
- pinch of salt
- 3 cup water
- 3 tbsp extra virgin olive oil
- 1 grated zest of 1 lemon
- 1/4 cup pine nuts, toasted
- 1 cup whole-milk ricotta, preferably sheep’s milk, for serving
Directions
Preheat the oven to 375°F. Grease a 10-inch springform pan with olive oil and dust it with bread crumbs; tap out the excess.
In a large bowl, combine the chestnut flour, sugar, and salt. Stir with a whisk to blend, then stir in the water, olive oil, and lemon zest to make a thin batter like pancake batter. Pour into the prepared pan.
Sprinkle the pine nuts over the batter and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Transfer to a wire rack and let cool completely. Remove the sides of the pan, cut the cake into wedges, and serve topped with a dollop of ricotta cheese.
Recipe courtesy of Cucina Povera: Tuscan Peasant Cooking by Pamela Sheldon Johns/Andrews McMeel Publishing, 2011.
