Castagnaccio (Tuscan Chestnut Cake)

Place the raisins in a small bowl and cover them with warm water. Let them soak for at least 15 minutes, then drain thoroughly and pat dry.

In a large mixing bowl, combine the chestnut flour and fine sea salt.

Gradually add the water to the chestnut flour mixture, whisking continuously to create a smooth, lump-free batter. The consistency should be similar to a thin pancake batter.