Castagnaccio

• 300 g chestnut flour
• 4 tablespoons cane sugar
• 1 glass milk
• 1 glass water
• 1 tablespoon olive oil
• 50 g raisins
• 50 g pine nuts
• 50 g walnut kernels
• 40 g burro (non-salted)
• salt
• option: rosemary

Oven temperature: 200°C

Put the raisins in a bowl with lukewarm water.

Mix the flour with the sugar and a pinch of salt until you have a velvety texture. Slowly add the milk, the water and the olive oil, making sure to stir continuously with a whisk. You should end up with a smooth and fluid dough. Now squeeze the raisins and dice the walnut kernels. Add the raisins, the walnut kernels and the pine nuts to the dough.

Spread butter in a fairly large and low pie baking tin (the castagnaccio is not a very high cake) and pour the dough into it. Grease the surface with a little bit of olive oil and top with a few pine nuts.

Bake for 50-60 minutes or until the cake is dry.

Potentially a little bit of rosemary can be added to the dough before putting the cake into the oven. Be aware to not add a lot, though, since rosemary has a very strong taste.