Chestnut Pancake Torte from The Intolerant Gourmet by Barbara Kafka
This invention was inspired by an Austro-Hungarian classic made, of course, with ordinary flour. I think that the nutty sweetness of the chestnut flour is equal
Ingredients
- 1 vanilla bean (2 to 3 inches long)
- ½ cup dried apricots (about 3 ounces)
- ¼ cup sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons freshly grated lemon zest
- 3 tablespoons safflower oil
- ¼ cup teff flour
- ½ cup chestnut flour
- 2 eggs
- ¾ cup coconut milk
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