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In a mixing bowl combine the flour, sugar, salt, and water. Whisk the batter well until the batter is silky smooth in consistency.
Add the olive oil to a nonstick pie pan and heat in the oven for 5 minutes. Once the oil and pie pan are hot, add the batter. Smooth out the batter evenly. Sprinkle the raisins, pine nuts, rosemary and orange zest on top.
Bake the cake for 10 to 15 minutes, or until the top is golden.
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Chocolate Dipped Hazelnut Shortbread
