Steps
- Preheat the oven to 385°F / 195°C. Soak 80g of raisins in cold water for 10 minutes, then drain and squeeze dry.
- Whisk 500g of sifted chestnut flour with 650ml of water until smooth. Fold in 100g of chopped walnuts, 100g of pine nuts, and the raisins, reserving a little of each for the top. Add 5g of fine salt.
- Measure 40g of extra-virgin olive oil; use a little to grease a shallow 12½in / 32cm round pan. Spread in the batter and scatter over the reserved nuts and raisins.
- Add the needles from 1 sprig of rosemary and drizzle over the remaining oil. Bake for about 35 minutes, until the surface cracks and the nuts are golden. Cool before cutting.