Join Caro and Corrie for Ep 194.

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This week we discuss;

Books, Screen and Food

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CASTAGNACCIO: Chestnut Flour, Raisin and Rosemary Cake

125 g chestnut flour

125g self-raising flour

¼ tsp of salt

150g butter, chopped

240g brown sugar

1tsp bicarb soda (baking soda)

1 cup milk

1 egg

55g raisins or sultanas (1/3 cup), soaked in hot water for 30 minutes then drained

2 tbsp rosemary leaves

40g (1/4 cup) pine nuts

2tbsp olive oil

Line the base and sides of an 18 x 28 cm lamington tin with baking paper. Preheat oven to 180 degrees C.

Process the flours, salt and butter in a food processor until mixture resembles fine breadcrumbs (or do it the old-fashioned way and rub butter into flours with your fingertips until the same result is achieved).

Add brown sugar and process until combined. Press half the flour mixture over the base of a prepared tin.

Whisk bicarb soda, milk and egg in a bowl until well-combined. Add remaining flour mixture and raisins to egg mixture, mix well and pour over base. Scatter with rosemary and pine nuts and drizzle with olive oil.

Bake for 40 minutes or until cooked when tested with a skewer. Cool in a tin.

Keeps well in an air-tight container for two days.