Castagnaccio

Method

1. 1 Sift the chestnut flour, then mix it with cold water to form a thin paste similar to crepe batter, and strain it through a sieve.
2. 2 The cake contains no added sugar and no eggs; all the sweetness comes from the chestnut flour and raisins.
3. 3 Soak the raisins for 20 minutes, then drain and mix them into the paste along with the orange peel.
4. 4 Pour some olive oil into the batter, then pour the batter into the tray to a thickness of only 1.5 cm.
5. 5 Sprinkle pine nuts and sage leaves on top, then drizzle with the remaining olive oil.
6. 6 Bake at 190 degrees for 35 minutes, or until the surface of the cake cracks into a network; this indicates the cake is done.

With an appliance

• Air fryer 50 min

  Replace step 6: spray castagnaccio tray with oil, set to 205 degrees for 23 minutes and rotate the tray after 12 minutes; the chestnut surface cracks quickly, and the wide tray must be spread into two thin batches.