Castagnaccio (Tuscan Chestnut Flour Cake)

Method

1. Preheat the oven to 220°C.
2. Sift the chestnut flour into a large bowl to remove lumps.
3. Add the brown sugar and a pinch of salt; mix dry ingredients together.
4. Gradually pour in the water a little at a time, stirring continuously with a whisk or spoon to prevent lumps from forming.
5. Add the drained raisins and a portion of the pine nuts (reserve some for topping); stir to distribute evenly.
6. Add the olive oil and mix until the batter is smooth and homogeneous.
7. Generously oil a round cake pan (22–24 cm diameter) with olive oil, coating the bottom and sides.
8. Pour the batter into the pan; it should be about 1–1.5 cm thick.
9. Scatter the reserved pine nuts and a few rosemary needles over the surface.
10. Optionally, drizzle a little olive oil on top.
11. Bake at 220°C for the first 10 minutes, then reduce the temperature to 200°C and bake for about 55 minutes (total 1 hour) until the surface is golden and the cake feels firm.
12. Remove from the oven and let cool in the pan for at least 20 minutes before unmolding and serving.
13. Serve at room temperature or slightly warm.