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1
Preheat the oven to 375 degrees F.
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2
In a large mixing bowl, place the flour, sugar and walnuts.
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3
Add 1/2 cup milk and slowly add the rest of the milk, stirring constantly to avoid forming lumps in the batter.
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4
Grease the cake pan with 1 tablespoon of the oil and pour in the batter.
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5
Drizzle the top of the batter with the remaining olive oil and distribute the rosemary evenly over the top.
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6
Bake for 45 minutes, or until a toothpick pierced in the center comes out clean.
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7
While the castagnaccio is cooking, in a small saucepan, combine the lemons, sugar, and 1 cup water over medium heat.
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8
Cook until quite soft and bubbly, about 20 minutes.
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9
Remove the castagnaccio and serve either warm or cool with lemon sauce.
