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Juicy Almond and Raisin Cake with Sherry
| Preparation/Cooking time: | Difficulty: | 15 minutes of preparation 50 minutes for cooking |
Easy |
|---|---|
| Ingredients Required: | Serves up to: |
|
250 grams of raisins 200 millilitres sweet or medium sherry 150 millilitres of thick organic yogurt 150 millilitres of cooking oil, preferably vegetable oil 3 whole eggs 140 grams of flour 100 grams of ground almonds 2 tablespoons of baking powerder 100 grams of light sugar Sprinkle of icing sugar |
6 |
| Nutritional Value per Serving | |
|
501 calories 9g of protein 52g carbohydrate 27g of fat (of which 4g saturated) 2g fibre 38g sugar 0.5g salt |
Juicy Almond and Raisin Cake with Sherry Recipe:
1: Take a medium sized bowel and pour all of the raisins in. Poor in all 200ml of sherry and stir the mixture for a minute. Leave the bowl for 30 minutes to soften the raisins and allow them to absorb the sherry. Whilst leaving it, heat your oven to 180 degrees centigrade (for fan assisted 160c) or gas mark 4. Take a 20cm round cake baking tin and apply a light lair of grease to the inside. Once done, line the bottom of the cake tin with a circular piece of greaseproof paper.
2: Next take the yogurt, vegetable oil and all 3 eggs and mix them together in a bowl. Once well mixed, take the remaining dry ingredients (almonds, flour, sugar and baking powder) and mix them in until the entire mixture has a smooth texture. Once smooth, scoop out half of the sherry soaked raisins and stir thouroughly into the batter mixture. Take this mixture and transfer it into the prepared cake tin and take the time to smooth the surface of the mixture with a spoon. Allow to cook in the oven for 50 – 55 minutes. When cooked, you should be able to depress the top of the cake and have it quickly spring back. Another test is to press a skewer into the centre of the cake and it come out without any residue stuck to it.
3: Take the skewer used to test and piece the surface of the cake all over, allowing air to circulate. Pour 5 tablespoons of the soaking sherry and let it soak into the cake. You are able to make this cake up to 3 days in advance of serving it, as long as it is stored in an airtight environment. You can either serve it still warm or leave it to cool. You can sprinkle icing sugar on top for added effect and taste. Heat the left over raisins and sherry mixture and serve with the cake and perhaps some ice cream. To reheat the cake if you plan on making it in advance, place it back in it’s tine and cover over it with a layer of tin foil. Place it back in an oven at 160 degrees centigrade (140c for fan assisted) or gas mark 3 for between 10 and 15 mintues.
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