Rosemary, raisin and pine nut cake
serves
14
"Although I think of this as an ideal autumn/winter cake, I’m inclined to whip it up at short notice throughout the year. Moreish, it’s perfect with a cuppa after a big gardening day." - Micky Robertson. This recipe is by Micky Robertson.
Recipe note: You’ll need a 20cm x 30cm slice pan
Ingredients (11)
- 70g raisins
- 155g chestnut flour (from health food stores)
- 155g self-raising flour (or spelt flour, and add 2 tsp baking powder)
- 185g cold unsalted butter, chopped
- 300g rapadura or demerara sugar
- 1 1/4 cups (310ml) milk
- 1 egg
- 1 egg yolk
- 1 1/4 tsp bicarb soda
- 1 tbs rosemary leaves, or to taste
- 1/3 cup (50g) pine nuts
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Soak the raisins in a small bowl, covered with warm water, for 30 minutes. Drain and lay out over paper towel to absorb excess moisture.
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2.Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm slice pan and line with baking paper.
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3.Place flours, butter and 1/4 tsp salt flakes in a food processor and whiz until mixture looks like fine sand (if using spelt flour, add the baking powder at this stage). Add sugar and whiz until just combined. Add half the mixture to the prepared pan and press out evenly to edges, to form base of cake.
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4.Whisk milk, egg, yolk and bicarb in a large bowl until well combined. Add remaining flour mixture and continue to whisk until incorporated. Stir through raisins. Pour over the base. Scatter with rosemary and pine nuts.
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5.Bake for 50 minutes or until a skewer inserted at centre comes out clean, loosely covering cake after 30 minutes with a sheet of baking paper to avoid over-browning. Cool in pan on a wire rack before serving.
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