Soak the raisins in hot water in a small bowl;
In another mixing bowl combine grappa (or rum), oil, and the salt you have diluted in little water (you want only a very small glass);
Sift in the chestnut flour to avoid any clumps and pour in some milk;
Combine vigorously with a whisk, add some flour and then milk until a smooth even batter;
Add the lemon zest;
Pour some more milk until a very soft, almost liquid batter;
Add the baking powder;
Stir well to combine until an even mixture;
Add the well squeezed raisins and the coarsely chopped figs according to your taste; I prefer small pieces;
Pour the batter into a greased (or lined with parchment paper) baking pan;
Pre-heat the static oven at 180°C (356°) and bake for 30-35 minutes;
Allow to cool down completely and sprinkle with powdered sugar.
Do you feel like a scent of Tuscany? Add a few leaves of rosemary, it will give a really pleasant aroma.