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To make Ligurian castagnaccio transfer the chestnut flour to a bowl and slowly add the water, stirring with a whisk.
Add the sugar and salt to the Ligurian castagnaccio dough and transfer to a lightly greased 22 cm baking sheet. Then add the Pure Olive Oil and scatter the sultanas, the pine nuts and a few sprigs of rosemary over the surface.
Bake the Ligurian castagnaccio in a conventional oven at 350°F for about 50 minutes, until firm. Remove from the oven and eat warm.
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