Ingredients
- 2 ½ cups (500 g) chestnut flour
- 3 ½ cups (650 ml) water
- ½ cup pine nuts
- ½ cup (100 g) raisins
- ½ cup (100 g) walnuts (chopped)
- ¼ cup extra virgin olive oil
- Fresh rosemary
- 1 pinch of salt
Instructions
Prepare the Ingredients
Rinse the raisins and soak them in cold water for about 10 minutes to rehydrate.
Roughly chop the walnuts and remove the rosemary needles.
Make the Batter
Sift the chestnut flour into a large bowl.
Gradually add the water while whisking until you obtain a smooth, lump-free mixture.
Add most of the walnuts and pine nuts, reserving a small portion for topping.
Drain and squeeze the raisins, then add most of them to the batter, keeping some aside.
Mix well and add a pinch of salt.
Assemble
Grease a low, round baking pan (about 32 cm / 12.5 inches in diameter).
Pour in the batter and level the surface.
Sprinkle the reserved pine nuts, walnuts, and raisins evenly on top.
Add rosemary needles and drizzle with olive oil.
Bake and Serve
Bake in a preheated static oven at 195°C (383°F) for about 35 minutes.
The surface should develop cracks and a golden crust.
Remove from the oven, let cool, and serve.
Store covered at room temperature for up to 3–4 days. Do not freeze.