Marinated Pheasant With Cranberry Chestnut Yam Cake And Port Jus Recipes

CHESTNUT FLOUR CAKE: CASTAGNACCIO

Chestnut Flour Cake: Castagnaccio image

Provided by Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 ounces raisins
16 ounces sweet chestnut flour
2 tablespoons sugar
Zest of 1/2 orange
Pinch salt
2 cups water
3 tablespoons olive oil, plus more for pan
1 fresh rosemary sprig, leaves picked
1 ounce chopped walnuts
1 ounce pine nuts

Steps:

Preheat the oven to 375 degrees F.
Place the raisins in a ramekin of water to soften for 20 minutes.
In a large mixing bowl, sift the chestnut flour. Add the sugar, orange zest, and pinch of salt, mix well and then gently start adding the water to the mix.
Using an electric hand mixer, beat the mixture well making sure to eliminate any lumps, then add 2 tablespoons olive oil, and half of the raisins and mix again.
Lightly oil an 11-inch pie plate with 2-inch sides with olive oil and pour in the batter it should be no more than 1/3-inch thick. Sprinkle the cake with rosemary leaves, the remaining softened raisins, walnuts, and pine nuts. Sprinkle with 1 tablespoon olive oil and bake for about 40 minutes.

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