Pattona
(Sweet Chestnut Cake)

Pattona is a very basic sweet chestnut cake

Pattona is made from sweet chestnut flour. Pattona is a classic Italian peasant cake. It is dense, not too sweet and full of flavour. The classic, basic pattona usually has a topping of ricotta cheese. Pattona is making a welcomed comeback in the afternoon snack and cake sector. In a way, pattona is very similar to the Tuscan Castagnaccio chestnut cake.

Serves: 4

Cooking Time: 40 minutes

Oven Setting: Preheat to 195C (375F) or Gas Mark 5

Ingredients:

300 grams sweet chestnut flour
50 grams plain flour
5 cups of lukewarm water
1 tablespoon salt

Ingredients for ricotta topping:

300 grams ricotta
2 tablespoons of olive oil
pinch of salt
2 tablespoons of double cream

Extras:

1 oz butter
rectangular ovenproof dish size approx:
Length= 11 inches or 28 cm
Width= 7 1/2 inches or 19 cm
Height= 2 inches or 5 cm

Method:

1. Preheat the oven to 195C (375F) or Gas Mark 5.

2. Butter ovenproof dish.

3. Place the ricotta in a bowl.

4. Add the olive oil.

5. Add the pinch of salt.

6. Add the double cream.

7. Mix all together until smooth and set aside.

8.Dissolve salt in lukewarm water and set aside.

9. Into a large mixing bowl, add the sweet chestnut flour.

10. Add the plain flour.

11. Add enough slated lukewarm water to get a moist mixture.

12. Stir the flour mixture.

13. Add more water if necessary to result in a smooth batter like consistency.

14. Pour pattona mixture into the ovenproof dish.

15. Smooth the pattona mixture with the back of a wooden spoon.

16. Gently, add a spoonful of ricotta mixture to the pattona.

17. Evenly spread the ricotta mixture with the back of a wooden spoon.

18. Place in the pre-heated oven (195C (375F) or Gas Mark 5) for about 40 minutes or until the ricotta mixture is golden brown.

19. Remove from oven and set aside to cool slightly.

20. Once cool, cut into small pieces.

21. Should result in eight pieces of pattona.

22. Arrange pattona pieces on a serving plate.

Tip:

1. The pattona is done when the surface of the ricotta cheese and the sides of the pattona brown. It should also start coming away from the sides of the ovenproof dish.

2. Pattona can be eaten warm or cold.