- 14 oz (400 g) chestnut flour
- 2 tbsp (30 ml) sugar
- a pinch of salt
- 2 cups (1/2 L) water
- zest of 1 orange
- 6 tbsp (90 ml) extra-virgin olive oil
- 1/2 cup (110 ml) raisins
- 1/2 cup (110 ml) pinenuts
- 2 sprigs of fresh rosemary
Preheat your oven to 400.
Mix the chestnut flour, sugar, salt, water and 2/3rds of the orange zest. Make sure you mix it well so there are no lumps. You’re aiming for a pancake-like texture, not too runny, not too thick with a silky smooth consistency. Pour your olive oil into a round pizza pan and put it in the oven for five minutes to heat up the olive oil.
The oil and the pan have to be extremely hot, so hot that when the batter goes in, the whole thing sizzles.
Carefully take the pan out of the oven. Pour your batter into the centre and let it flow out to the edges. Sprinkle the pine nuts, raisins, rosemary and the final third of the orange zest right on top. Bake for about 20 minutes or until the top is golden and the castagnaccio pulls away from the sides.
A hearty gluten-free cake made using chestnut flour and flavoured with pine nuts, rosemary and raisins.