Tuscan Chestnut, Raisin and Rosemary Cake – Sophie Zalokar

Ingredients

• 70 g raisins or prunes, soaked in hot water for 30 minutes & drained
• 155 g chestnut flour
• 155 g self-raising flour
• pinch salt
• 185 g cold butter, chopped
• 300 g soft brown sugar
• 1 ¼ tsp bicarbonate of soda
• 1 ¼ cup milk
• 1 egg
• 1 egg yolk
• 2 tbsp rosemary leaves, roughly chopped
• ¼ cup pine nuts
• 2 tbsp extra virgin olive oil