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This traditional Ligurian cake contains no gluten or raising agent, so it won't rise like a traditional cake. Instead, it's dense and rich without being too sweet.
Preheat the oven to 150C/300F/ gas mark 2.
Brush a 22cm springform cake tin (or similar) with some of the oil.
Soak the sultanas in hot water for about 10 minutes, so they plump up while you prepare everything else.
Sieve the flour into a large bowl and whisk in the sugar, salt, zest and about 400ml of water.
Stir until you have a smooth batter, then add the rest of the olive oil, beating as you add it.
Pour the mixture into the tin, scatter over the pine nuts, sultanas (drained and dried) and rosemary, and bake for about 45 minutes.