• 50 g of raisins
• 1 tablespoons of vinsanto
• 250 g of chestnut flour
• 400 ml of water
• 1 pinch of salt
• 20 g of pine nuts
• 50 g of walnuts, roughly chopped
• Grated zest of ½ an organic orange
• 1 sprig of rosemary
• Extra virgin olive oil

Method

• Preheat oven to 180°C and soak the raisins in warm water with a tablespoon of vinsanto
• Add the chestnut flour and salt in a bowl. Pour in the water a little at a time, stirring continuously to prevent lumps.
• Add the squeezed raising, half of the pine nuts and half of the walnuts, then stir again. 
• Grease a round baking dish with plenty of extra virgin olive and pour in the batter
• Sprinkle with the remaining pine nuts and walnuts, then add the rosemary needles.
• Drizzle with extra virgin olive oil and bake for about 25 to 30 minutes until the chestnut cake is dry on the top and covered with fine lines. You can eat it warm or cold.