Tuscan Chestnut Cake (Castagnaccio)

• 3 3/4 cups (400 grams) chestnut flour
• 3 tablespoons (45 grams) sugar
• a pinch of salt
• 2 1/2 cups (625 milliliters) cold water
• 3 tablespoons olive oil
• 1/2 cup (100 grams) golden raisins
• 1/4 cup (20 grams) walnut pieces
• 1/4 cup (35 grams) pine nuts
• sprig of fresh rosemary, leaves picked

1. Combine chestnut flour, sugar, and salt in a bowl. Add the water, bit by bit, stirring to avoid lumps. You are looking for a batter that will run off the back of a spoon, much like pancake batter. Depending on the quality of the flour, you may need a little more or a little less water than called for to obtain this consistency.
2. When smooth, add 2 tablespoons olive oil to the batter and let the mixture rest for at least 30 minutes.
3. In the meantime, preheat the oven to 350u0b0 F (180u0b0 C) and soak the raisins in cold water for 15 minutes. Drain.
4. Pour the batter into a 12- by 8-inch (30- by 20-centimeter) baking dish lined with parchment paper. It should be no more than 1/3- to 1/2-inch thick (about 1 to 1.2 centimeters). Evenly scatter over the drained raisins, walnuts, and pine nuts. Finish with rosemary and the rest of the olive oil.
5. Bake for about 30 minutes or until you begin to see little cracks appear all over the top. Do not overbake or it will become very dry. Let cool in the pan then slice into squares and serve. This keeps well for a few days in an airtight container at room temperature (do not refrigerate as the texture becomes hard and rubbery).

flour, sugar, salt, milliliters, olive oil, golden raisins, nuts, rosemary

Taken from food52.com/recipes/32593-tuscan-chestnut-cake-castagnaccio (may not work)