To prepare the “Castagnaccio alla Toscana” first wash the raisins under fresh water and then soak for 10 minutes in a bowl with cold water to rehydrate. With a knife roughly chop the walnut kernels and then peel the fresh rosemary.

Sift the chestnut flour in a large bowl and add the 650 grams of water little by little stirring with a whisk by hand; when you have obtained a smooth and homogeneous mixture, add the chopped nuts and pine nuts, taking care to keep aside a small amount that you will use later to sprinkle the surface of the cake before baking.

After 10 minutes, squeeze and dry the raisins, then add it to the dough, always advancing a small amount; mix well the mixture and finally add salt.

At this point oil a low round cake tin with a diameter of 32 cm and pour the dough leveling it with the help of a spatula. Sprinkle the surface of the “Castagnaccio alla Toscana” with pine nuts, nuts and raisins that you have kept aside, distributing them uniformly.

Finally add the rosemary needles, the oil and cook in static oven preheated to at 195 ºC , for about 35 mins. Add the oil. When the surface has formed a crust with cracks and the dried fruit will have taken a beautiful golden color, baked and let cool; at this point you can serve and enjoy the“Castagnaccio alla Toscana”. You can Keep it covered with a towel outside the refrigerator for 3-4 days maximum. Do not freeze.