INGREDIENTS (for chestnut layer)
1 and 1/2 cups (200 gr.) chestnut flour
1 cup almond milk (or milk of your choice)
2 tbsp. olive oil
1/4 cup honey (or agave syrup)
1/2 tsp. baking powder + 1/2 tsp. baking soda
INGREDIENTS (for cheesecake layer)
1 and 1/2 cups ricotta cheese
2 eggs or 6 tbsp. aquafaba
1/2 cup honey (or agave syrup)
2 tbsp. cornstarch
1/4 cup fresh orange juice
grated rind of one organic orange
1 tsp. vanilla extract
few drops rum extract (optional)
1/4 cup freshly whipped cream sweetened with 2 tbsp. powdered sugar
PROCEDURE
1. Whisk or sift together the chestnut flour and baking powders.
2. Mix the milk, honey and oil together.
3. Pour and mix in the liquid mixture to form a smooth batter.
4. Pour the chestnut batter into a 9X9 inch (25cmX25cm) wax paper lined cake pan. Set aside.
5. Meanwhile prepare the cheesecake layer: Beat the cheesecake ingredients together except cream.
6. When mixture is smooth carefully fold in the sweetened whipped cream.
7. Spread the cheesecake layer over the prepared chestnut layer.
8. Bake in a preheated 350deg.F (170deg.C) oven for 35-40 minutes or until center is slightly firm.
9. Remove from oven and cool completely. Cut into squares and decorate with orange rind if desired.
