Chestnut Coffee Cake, Italian Style

Source: The Craft of the Country Cook.  From A-Z: over 1,000 recipes & food ideas (1988) by Pat Katz.  A Cloudburst Press Book.  Hartley & Marks, Publishers

• 1-1/2 cups chestnut flour

• 2 tablespoons oil, preferably olive

• 4 tablespoons raisins

• 4 tablespoons nuts (pine nuts are traditional, but chopped almonds -or-  other nuts are also good)

• 1 teaspoon fresh rosemary, minced -or- 1/4 teaspoon dried

Combine the chestnut flour and oil, and mix in enough water to make a pourable batter, about 1-1/2 cups.   Oil an 8 or 9 inch heavy frying pan or cake pan.  Pour in the batter and sprinkle it with raisins, nts, and rosemary.  Bake in a moderate oven, 375 degrees F, about 45 minutes, or until top is crisp.  The natural sweetness of the chestnut flour and raisins, and the unusual rosemary flavor, makes this a memorable treat.

Makes 6-8 servings.