1. Preheat oven to 400 degrees. 2. Place currants in a small bowl and cover with a small amount of boiling water. Let sit for 10-15 minutes to hydrate. 3. In a large mixing bowl, sift together the salt, chestnut flour and maple sugar. 4. place the water in another large mixing bowl. 5. Slowly incorporate the chestnut flour mixture into the water with a whisk. The final batter will have a creamy consistency. 6. Grease a 9 1/2 inch pie plate or 8-inch round cake tin. Place in hot oven for a few minutes to warm up. 7. Drain currants and soak out some water. 8. Stir most of the currants and pine nuts into the batter, retaining a few of each for the top of cake. 9. Add olive oil and stir well. 10. Pour into heated pie plate or cake tin. 11. Sprinkle remaining currants and pine nuts over the top of the cake. 12. Sprinkle rosemary leaves evenly over the top. 13. Bake for 40 minutes, or until the top has little cracks all over it. 14. Can be served hot or at room temperature. It holds up well for 3-4 days in the fridge. ---------------------------------------------------------------------------
Nutrition
Ingredients
