⅔ cup sultanas, soaked in warm water for 10 minutes
4 cups chestnut flour
¼ cup sugar
Zest of 1 orange
2½–3 cups cold water
3 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary leaves
¼ cup walnuts, chopped
¼ cup pine nuts
Preheat the oven to 375°. Lightly oil a 12-inch round cake pan with olive oil.
Place the chestnut flour, sugar, orange zest, and salt in a large bowl. Whisk to combine. Continuing to whisk, gradually add the water, a small amount at a time, carefully noting the consistency. You want the batter to be soft but not liquid. Add 2 tablespoons olive oil and the raisins, stirring until well combined. Pour batter into prepared pan.
Combine the remaining tablespoon olive oil with the rosemary leaves, walnuts, and pine nuts. Sprinkle over cake. Bake for about 40 minutes or until the surface of the cake cracks. Remove the cake from the pan and allow to cool.
Cut into 8 wedges and serve. The traditional accompaniment is a glass of vin santo.