Chestnut, Crab, and Goat Cheese Savory Cake (contains wheat flour)

Courtesy of Beatrice Peltre, La Tartine Gourmande at http://www.latartinegourmande.com

3.5 oz. all purpose flour
2 ¾ oz. Dowd and Rogers Italian chestnut flour
3 eggs
1 tablespoon baking powder
2 scallions, chopped
3 tablespoons parsley, chopped
1 tablespoon chives, chopped
3.5 oz. crab meat
2 oz. pine nuts
2 oz. fresh goat cheese (Coeur du Berry)
½ cup minus 1 tablespoon buttermilk
½ cup minus 1 tablespoon olive oil
Salt and pepper

Preheat your oven at 350 F. Mix the two flours together in a bowl. Add the baking powder. Make a hole in the middle and break the eggs. Mix well with a wooden spoon. Pour the olive oil while mixing and when everything is absorbed, add the buttermilk. Mix until your batter is homogeneous. It should be thick. Crumble the cheese. Add the herbs, scallions, crab, pine nuts and cheese to the batter. Mix delicately to combine all ingredients. Place in a greased rectangular cake mold (or lined with parchment paper) and cook for about 45 to 50 minutes. Check whether the cake is cooked by inserting the blade of a knife in it (it should come out clean) and let completely cool before unmolding. The cake is fragile.