|Chestnut flour||2 1⁄4 Cup (36 tbs)|
|Milk||2 1⁄4 Cup (36 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Pine nuts||2 Tablespoon|
|Rosemary leaves||1 Tablespoon|
|Light olive oil||1⁄2 Cup (8 tbs)|
1 Preheat the oven to 400°F.
2 Brush the inside of 2 shallow cake pans about 10 in diameter lightly with olive oil.
3 In a large bowl, sift the chestnut flour (available from Italian delicatessens and other specialist stores)
4 Gradually stir in the milk, mixed with an equal volume of cold water.
5 Add a large pinch of salt and the sugar, stir well.
6 Beat in the olive oil gradually with a balloon whisk.
7 Spread out half the mixture in each prepared cake pan.
8 Level with a spatula.
9 Sprinkle the pine nuts, rosemary leaves, and a very little olive oil evenly over the surface.
10 Bake in the oven for about 30 minutes or until the surface has turned golden brown and a skewer or knife inserted in the cake comes out clean and dry.
11 Let cool for about 10 minutes.
12 Carefully loosen by running the spatula round the inside of the pans and turn out onto a rack to cool.
13 Cut and serve as a tea time snack.