1kilo chestnut flour
60g vegetable oil
½ tsp salt
80g pine nuts
1 cup or more water
1 rosemary spring
- Preheat over to 400F (205C). Lightly oil a 10-inch spring form or flan pan.
- In a large bowl, combine flour, oil, sugar, salt, ¾ cup pin nuts and ¾ cup raisins. Add enough water to make a soft batter of pouring consistency.
- Pour mixture into oiled pan. The paste should not be more than ¾ to 1 inch thick. If necessary, use a large pan. Brush surface of paste with oil. Sprinkle with remaining pine nuts, raisins & rosemary.
- Bake 45 to 55 minutes.
- To serve, transfer to a serving dish.