Castagnaccio (chestnut cake)

Heat the oil in a 10-inch cast iron skillet or baking dish over medium heat until shimmering, then lightly butter the bottom and sides.

Sift the chestnut flour into a large mixing bowl, then stir in the sugar and a pinch of salt until evenly combined.

Gradually whisk in 1 cup of water until the batter reaches a thick but pourable consistency, similar to pancake batter.

Pour the batter into the hot oiled skillet, spreading it evenly with a spatula to about 1/2-inch thickness.

Scatter the pine nuts and sultanas evenly over the surface of the batter, pressing them slightly into the mixture.

Transfer the skillet to a preheated 375°F (190°C) oven and bake for 25-30 minutes, until the edges pull away from the pan and the top is lightly golden and firm to the touch.

Remove from the oven and let cool for 5-10 minutes before cutting into wedges and serving warm or at room temperature.