Soak the raisins in warm water. Pour the chestnut flour into a bowl and gradually dissolve it with 700 g of water and 40 g of oil; mix with the whisk until you get a smooth and rather liquid batter, then add the raisins, pine nuts and a pinch of salt.

Oil a baking pan (ø 26 cm), pour the mixture over it and sprinkle the surface with a handful of pine nuts, raisins, rosemary needles, then season with a little oil.

Bake at 180 ° C for about 35 ', until the surface has taken on a beautiful brown color without drying out too much. Remove from the oven and serve warm.

This recipe has already been read 194 times!