Chestnut Cake With Lemon Sauce - {Castagnaccio}

Recipe Ingredients

2 cups	125g / 4.4oz	Chestnut flour
2 tablespoons	30ml	Sugar
1/4 cup	59ml	Walnut pieces
2 cups	474ml	Milk - very cold
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Chopped fresh rosemary leaves
4		Lemons - sliced paper-thin,
		Seeds removed
1 1/2 cups	297g / 10oz	Sugar

Recipe Instructions

Preheat the oven to 375 degrees.

In a large mixing bowl, place the flour, sugar and walnuts. Add 1/2 cup of the milk and slowly add the rest of the milk, stirring constantly to avoid forming lumps in the batter.

Grease the cake pan with 1 tablespoon of the oil and pour in the batter. Drizzle the top of the batter with the remaining olive oil and distribute the rosemary evenly over the top. Bake for 45 minutes, or until a toothpick pierced in the center comes out clean.

While the castagnaccio is cooking, in a small saucepan, combine the lemons, sugar, and 1 cup water over medium heat. Cook until quite soft and bubbly, about 20 minutes. Remove the castagnaccio and serve either warm or cool with lemon sauce.

This recipe yields ?? servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A39) - from the TV FOOD NETWORK

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