Italian Chestnut Torte

Serves 8
Time 1 hour


70g prunes (or raisins), soaked in hot water for 30 minutes & drained

155g chestnut flour

1 cup self-raising flour

185g cold butter, chopped

300g soft brown sugar

1¼ tsp bicarbonate of soda

1¼ cup milk

1 egg

1 egg yolk

2 tbsp rosemary leaves, roughly chopped

¼ cup pine nuts

2 tbsp extra virgin olive oil


Preheat the oven to 180C. Line a 20 x 30cm tray with baking paper and set it aside. 

Process the self-raising flour, chestnut flour, brown sugar and butter until combined. Pour half of the mixture into a tray and press down. 

Add the bicarbonate of soda, prunes, milk, egg and egg yolk to the remaining mixture and blend until combined and smooth. 

Pour the batter over the base and top with pine nuts, rosemary and a drizzle of extra virgin olive oil. Bake for 35-45 minutes.