This is a simple recipe for a cake that is typical of 'Tuscan-Emilian Apennines. Over time it has undergone several changes, from simple dish has turned into sweet.
Leaving aside the difference between the names and areas of origin, I propose this simple dessert made with flour castagne.La success of this is due to the quality of sweet chestnut flour, I use to peel chestnuts ground without being milled Bagnone (I think!?)
Ingredients: 250 gr flour castagne550 g of water or milk soia75 grams of cane sugar (100 if you want it sweet) a pinch of baking powder pinch of dolciun sale2 tablespoons extra virgin olive oil or corn
Procedure: Pour the chestnut flour with sugar and add water a little 'time to avoid lumps, then the oil, salt and yeast, you must obtain a liquid batter and let stand for a while', I also at times a night, but also 1 / 2 h is enough.
grease a baking dish is 25 cm wide with a little oil and pour the batter, oil ascend to the surface and you put in the oven for 40/50 minutes at 200 ° to 220 ° depending on the oven, or until it is form a crust on the surface.
grease a baking dish is 25 cm wide with a little oil and pour the batter, oil ascend to the surface and you put in the oven for 40/50 minutes at 200 ° to 220 ° depending on the oven, or until it is form a crust on the surface.
From: www.veganblog.it
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