Castagnaccio

Preheat your oven to 180°C (350°F). Lightly grease a round baking pan, approximately 24-26 cm in diameter, with a small amount of extra-virgin olive oil.

Place the Raisins in a small bowl and cover them with warm water to rehydrate for about 10 minutes. Drain the Raisins thoroughly and pat them dry.

Sift the Chestnut flour into a large mixing bowl to remove any lumps.