Pour all the chestnut flour into a mixing bowl. Slowly add the water, whisking constantly to prevent lumps. Add a pinch of salt and 1 tablespoon of olive oil.

Mix vigorously, add half the raisins, and let the batter rest covered for at least 30 minutes, or you can prepare it a few hours ahead.

When ready to bake, pour the batter into a greased 12x9-inch (30x22 cm) baking pan. Using this size pan ensures the right thickness for the best texture—if it’s too thin or too thick, it won’t be as soft.

Sprinkle your choice of nuts and the remaining raisins on top, drizzle with a little extra virgin olive oil, and bake in a preheated oven at 400°F (200°C) for 25–30 minutes, depending on your oven. The surface should start to crack but the inside should stay soft.

Enjoy it slightly warm as is, or top with a spoonful of ricotta for an extra treat!