Ingredients

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

1 egg yolk

70g raisins soaked in hot water for 30 minutes 

2 tbsp rosemary

40g (1/4 cup) pinenuts

2 tbsp olive oil

Method

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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