Chestnut Cake in Corsican Style

Ingredients

• 100 g raisins
• 1 fresh yeast (42 g)
• 250 ml lukewarm milk
• 300 g chestnut flour
• 200 g wheat flour
• Salt
• 1 star anise
• 1 tsp cinnamon
• 2 cloves
• 1 tsp cardamom
• 2 tbsp honey
• 1 tbsp grated lemon zest
• 100 g chopped hazelnut kernels
• 125 g chestnuts
• 2 tbsp slivered almonds

Instructions

1. 1.

   Preheat the oven to 220°C (428°F) with upper and lower heat.

2. 2.

   Soak the raisins in lukewarm water. Score the chestnuts crosswise and roast them in the hot oven for about 30 minutes until the skins loosen. Remove, let cool, peel, and finely chop.

3. 3.

   Dissolve the yeast in the milk and mix it with both flours. Stir in the spices, honey, and lemon zest, then knead into a dough (add more liquid if too dry, add more flour if too wet). Let rise for 1 hour in a warm place until doubled in volume.

4. 4.

   Transfer the dough to a floured work surface, fold in raisins and chestnuts, then pour into a greased loaf pan. Allow to rise for another 30 minutes.

5. 5.

   Reduce the oven temperature to 180°C (356°F) and bake the cake for 1 hour.

6. 6.

   Serve sprinkled with slivered almonds.