‘Instead of golden raisins, I use figs for this unusual Tuscan cake with a cracked surface. The texture is not fluffy and light but a dense pancake packed with an unusual combination of flavors. I drizzled honey and olive oil before serving and scattered pretty rosemary flowers which are in season now…’
For the gluten free castagnaccio you will need:
5 tablespoons olive oil
60g chopped figs
400g chestnut flour or 300g gluten free flour plus 100g prepacked chestnuts
200 ml water plus 100ml fresh orange juice
60g caster sugar or the equivalent in stevia
A pinch of sea salt
Zest of an orange
50g toasted pine nuts
1/2 tablespoon finely chopped fresh rosemary
a pinch of dry rosemary
Extra figs and chestnuts to put on the top of the tart pre-baking.
Extra pine nuts, fresh rosemary, rosemary flowers, warm honey and olive oil to garnish before serving
Pre-heat the oven to 150℃. Use a loose-bottomed shallow tart dish of around 23cm and brush with olive oil or make smaller individual ones as I have.
Sieve the flour into a bowl and add the sugar or stevia, salt, citrus zest, half the figs and gradually mix in 400ml of water mixed with the olive oil and eggs. Stir until you have a smooth batter. Pour the mixture into the tart dish, scatter over some pine nuts, the rest of the figs and chestnuts and sprinkle with rosemary. Bake for 45 minutes. Allow to cool before serving.
To serve drizzle some olive oil, warm honey and scatter more pine nuts, fresh rosemary.
‘If you manage to get hold of chestnut flour, your tart will be darker than ours as I used a blend of gluten free flour with chestnuts mixed and ground with an electric blender.’