Castagnaccio (Chestnut Flour Cake)

Instructions

1. Soak the raisins in lukewarm water. Pour the chestnut flour into a bowl and gradually add the water and oil, whisking until you obtain a smooth and rather liquid batter. Stir in the squeezed raisins, pine nuts and a pinch of salt.
2. Line a cake tin of about 20 cm with parchment paper, pour in the mixture and decorate the surface with pine nuts, raisins and rosemary needles. Finish with a drizzle of oil.
3. Bake at 180°C for about 25 minutes, until the surface has turned brown, being careful not to let it dry out too much. Remove from the oven and serve lukewarm.