INGREDIENTS

Makes 1 torta | Serves 6-8

If you could bake Italian autumn into a cake, it would be Castagnaccio. The vegan and gluten free torta !

500 g chestnut flour - 3-4 fresh rosemary sprigs, stripped - 40 g extra virgin olive oil - 650 g water - 80 g raisins - 100 g pine nuts - 100 g walnuts (optional) - 5 g fine sea salt - Optional: granulated sugar, to taste

PREPARATION

1. Preheat the oven to 175°C. Lightly grease a round cake pan or a shallow baking dish with olive oil.
2. Soak the raisins in warm water for about 10 minutes to plump them up. Drain and set aside.
3. In a large bowl, sift the chestnut flour to remove any lumps.
4. Gradually add the water to the flour while whisking to create a smooth, runny batter, similar to pancake batter.
5. Stir in the olive oil, sugar (if using), and a pinch of salt.
6. Fold in the raisins, pine nuts, and, if you’re using them, walnuts.
7. Pour the batter into the prepared pan. It should be about 1-2 cm thick. Sprinkle the top with the rosemary.
8. Bake for about 30 to 40 minutes, until the top is cracked and the edges have pulled away from the sides of the pan.
9. Let come to room temperature, slice, and serve.
10. Once done, remove from the oven and while still warm, drizzle a little more olive oil over the top.
11. Let it cool, then slice into squares or wedges. Serve warm or at room temperature.

Thanks to Italy Segreta for this recipe.

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