Castagnaccio, Salty Chestnut Cake with Sweet Chestnuts, Pine Nuts and Rosemary with Elderberry-Onion Relish

serves 41 hour
3 sprigs of rosemary, finely chopped
100 g dried tomatoes
350 g chestnut flour
8 tablespoons olive oil
1/2 teaspoon sea salt
4 tablespoons agave syrup
400 ml vegetable broth
200 g peeled, pre-cooked sweet chestnuts (vacuum packed)
100 g pine nutes
3 red onions, finely cubed
2 garlic cloves, finely chopped
1 pear, pealed und finely cubed
200 ml Elderberry juice
3 tablespoons lemon juice
2 tablespoons agave syrup
Freshly ground pepper
Freshly ground nutmeg

1. Soak dried tomatoes in hot water for 5 minutes, then drain. Mix Chestnut flour, 4 tablespoons of olive oil, sea salt, 2 tablespoons of agave syrup, rosemary and tomatoes in a bowl. Add vegetable broth, then, using hands, work into a smooth dough. Soak sweet chestnuts briefly in hot water, so that they are easily separated, then drain. Add pine nuts and sweet chestnuts.
2. Grease a casserole dish with one tablespoon of olive oil. Place dough inside and bake in a preheated oven at 180 degrees for 35 minutes (gas level 3).
Brush briefly with a tablespoon of oil before the end of baking time.
3. Meanwhile, heat 2 tablespoons of oil in a saucepan and sauté onion, garlic and pear. Douse with elderberry juice, lemon juice and 2 tablespoons of agave syrup and cook covered for 15 minutes. Add salt, pepper and nutmeg to taste.