Ingredients

For the caramel:
– 100 boiled chestnuts, roughly chopped
– 80g coconut sugar
– 30g pine nuts
– 2 tbsp coconut oil
– 4 tbsp water

Wet ingredients:
– 280ml almond milk
– 240ml maple syrup
– 110g coconut sugar
– 100ml olive oil
– 1 stalk of rosemary, leaves only
– 1½ tbsp apple cider vinegar
– zest of 2 oranges
– ½ tsp salt

Dry ingredients:
– 230g gluten-free flour
– 40g chestnut flour
– 30g almond flour
– 100g boiled chestnuts
– 30g raisins
– 30g pine nuts
– 2 tsp baking powder

Topping:
– 200g boiled chestnuts, roughly chopped
– 30g pine nuts
– 30g soaked raisins, drained

To decorate
– pine nuts
– sprigs of fresh rosemary

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.

First make the ‘topping’. Spread the chopped chestnuts over the base of a 25cm (10-inch) round cake tin. Add the pine nuts and soaked raisins and set aside.

Place all the caramel ingredients in a small saucepan. Bring to a boil over a medium–low heat, let it cook for approximately 10 minutes, then remove from the heat when the sugar has dissolved. Pour the caramel over the ‘topping’.

Add all the dry pie ingredients to a large mixing bowl and combine. Blend all the wet pie ingredients in a high-speed blender until smooth then add to the mixing bowl with the dry ingredients. Combine together with a whisk until the mix is smooth.

Pour the mixture into the cake tin, making sure you cover the caramel mixture evenly. Bake for 1 hour, then remove from the oven and leave to cool. Flip the cake over so that the ‘topping’ is on the top. Decorate with pine nuts and sprigs of rosemary.