6 Serves
48 Mins
Preheat your oven to 180°C.
In a large mixing bowl, gradually whisk the chestnut flour with water until you achieve a smooth, pourable batter consistency.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
131 µg / 400 µgCalcium
111 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
223 mg / 420 mgPhosphorus
296 mg / 1,250 mgPotassium
1162 mg / 4,700 mgSodium
170 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
77 gAlcohol
0 g
Fold two-thirds of the raisins into the chestnut batter.
Lightly grease a baking pan with cooking oil, then pour the batter into the pan, spreading it evenly.
Top the batter with the remaining raisins, mixed nuts, pine nuts, and fresh rosemary sprigs, then drizzle with a final layer of extra virgin olive oil.
Bake for 30 minutes, or until the surface of the cake develops characteristic cracks.
0
g4
g0
g
Danish.jpg&w=3840&q=75)