Castagnaccio with raisins and pine nuts

Ingredients
250 g chestnut flour
30 g pine nuts
40 g raisins
2 or 3 rosemary sprigs
350 ml water
3 tablespoons extra virgin olive oil
Salt
</a I soak the raisins. In a large bowl, I put the chestnut flour, preferably sifted to remove any lumps, a pinch of salt and 3 tablespoons of oil.

I gradually pour the lukewarm water into the centre, mixing with a whisk as I go. If necessary, I add a little more water.

I need a thick batter without lumps.

I take a baking tin. I made a double batch and prefer a thin castagnaccio; my tin for the double batch measures 30 cm.
I wet and squeeze out a sheet of baking parchment and use it to line the tin.
I brush it thoroughly with oil, including the sides.

I pour in the mixture and scatter the drained raisins, pine nuts and a few rosemary needles over the top.

I heat the oven to 180°C and bake for about 40 minutes.
When baked, castagnaccio should be soft, with small cracks across its surface.
It used to be a schoolchildren’s snack. My husband loves it because it reminds him of his schooldays.