I have a confession to make: I hate castagnaccio!
\nI’ve always thought it tasted like cardboard… not that desirable! But this is a traditional cake from Tuscany and it is the quintessence of cakes for people suffering from celiac disease like my dad. As I did not like it, I made a few adds, like sugar and orange juice… purists will certainly argue about that but I think it is supertasty, so why not!?
\nIt is also quite simple to make and bake, so let’s go.
\nIngredients are:
\n250 grams of chestnuts flour
\n5 tbs brown sugar (it is about 50 grams)
\n1 tbs candiade orange zest
\n20 gr pine nuts
\n20 gr raisin
\n10 gr nuts
\n15 gr EVO oil
\n300 ml water (room temperature)
\n100 ml orange juice
\n1 pinch of salt
\nRosemary to decorate
\nSoak to soften th raisin and the put the pint nuts into a non stock pan to toast them. As soon as they start to exude the oils turn the heat off and let them cool down.
\nTake a bowl and sifts the chestnut flour into it, then pour the water in and then the orange juice, and stir well to prevent lumps. Then add the sugar, the oil and a pinch pof salt.
\nWhisk well until it reaches a batter-like consistency.
\nThen add the pine nuts, the raisin and the candied orange zest.
\nPut the batter into a greased baking tray (about 18 cm diameter), decorate it with the nuts, some other pine nuts and rosemary, and then into the convection oven, preheated at 180 degrees and bake for about 30 to 35 minutes.
\nCheck the cake with a toothpick (start some 10 minutes before the baking time is due) as every oven bakes differently.
\nThe flavours of chestnuts and orange are so good together and they’ll surprise you!
\nIt’s the perfect vegan and glutenfree cake!
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