Chestnut Flour, Raisin and Rosemary Torta
155g chestnut flour
155g self-raising flour
185g cold butter, chopped
300g brown sugar
1 1/4 tsp bicarb soda
310ml (1 1/4 cups) milk
1 egg yolk
70g raisins soaked in hot water for 30 minutes
2 tbsp rosemary
40g (1/4 cup) pinenuts
2 tbsp olive oil
Preheat oven to 180 degrees.
Process flour, 1/4 tbsp salt and butter in food processor until fine bread crumbs. Add sugar and process. Press half the mixture over 20cm x 30cm rectangular tin lined with baking paper.
Whisk bicarb, milk, egg and yolk in a bowl until well combined. Add remaining flour mixture and raisins. Mix well and pour over base. Scatter with rosemary and pinenuts and drizzle with olive oil.
Bake for 35-40 minutes. Cover with baking paper after 30 minutes if it is over-browning.
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