INGREDIENTS
3 1/2 cups (300 gr.) sifted chestnut flour
2 1/4 cups (about 1/2 to 3/4 litres) water
1/4 cup good extra virgin olive oil (use part of it to grease pan)
a pinch of salt
1 large pear
a handful of raisins (or dried cranberries)
a handful of pine nuts
a sprig of rosemary if desired (it’s traditional)
1/2 bar (about 2 1/2 oz. or 60 gr.) of dark chocolate broken up
PROCEDURE
1. Pour about 3 cups (1/2 litre) cold water into a large bowl.
2. Gradually mix in the chestnut flour, adding more water if necessary, to make a liquid batter.
3. Keep on stirring until batter is perfectly smooth (consistency of thick cream).
4. Mix in 1/4 cup of olive oil (after greasing cake pan with part of it).
5. Add the raisins or cranberries reserving some to sprinkle on top.
6. Pour batter into the greased pan (you can dust it with breadcrumbs or amaretti crumbs if you wish).
7. Cover top of cake with a sliced pear in a spoke like fashion. Add chocolate pieces.
8. Sprinkle with the reserved raisins or cranberries and pine nuts (or walnuts good too).
9. Spritz with a little oil. Add a rosemary sprig if desired or sprinkle with rosemary needles. Bake in a preheated 375deg.F (180deg.C) oven for about 35-40 minutes or until batter is firm. Serve barely warm or cold.
