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castagnaccio toscano (tuscan chestnut cake)

400g chestnut flour

600g water at room temperature

4 tbsp extravirgin olive oil

2 tbsp caster sugar

100g raisins

60g pine nut


a pinch of salt

Heat oven to 200C/180C fan/gas and line the base of two 26cm round cake tins with baking parchment.

Soak the raisins in warm water for about 5 min. Then drain and set aside.

Sieve the chestnut flour very well. Add slowly the water to the flour whisking by hand always in the same direction.

Add slowly the olive oil then the sugar, a pinch of salt and most of the raisins and pine nuts.

Carefully mix until throughly combined.

Divide the mixture into two 26 cm tins and sprinkle the remining raisins, pine nuts and rosemery leaves on top.

Cook in the oven for about 30 min or until craks appear on the surface of the cakes.