Almond raisin cake with sherry
Almond raisin cake with sherry
Forget the tea and cake here and serve this with a glass of sherry. For the best result make this the day before so the flavours can infuse
- Prep: 15 mins
Cook: 30 mins - Serves 6 with leftovers
- Easy
Ingredients
- 250g raisins
- 200ml medium or sweet sherry (try using Amontillado or Pedro Ximénez)
- 150ml thick natural yogurt
- 150ml vegetable oil
- 3 eggs
- 140g plain flour
- 100g ground almonds
- 2 tsp baking powder
- 100g light muscovado sugar
- icing sugar, to serve
Emma says...
This cake keeps really well, so I always make it at
least a day in advance. If you want to warm the cake
before serving, put it back in its tin, cover with tin
foil and set in a 160C/fan 140C/gas 3 oven for
about 10-15 mins.
Method
-
Tip the raisins into a bowl, pour over the sherry, then leave for at least 30 mins to soften. Meanwhile, heat oven to 180C/ fan 160C/gas 4. Lightly grease a deep 20cm round cake tin, then line the bottom with a circle of greaseproof paper.
-
Mix together the yogurt, oil and eggs. Put the remaining dry ingredients into a large bowl, pour in the yogurt mixture, then stir together until smooth. Scoop half the raisins out of the sherry, then stir into the batter. Spoon into the prepared tin and smooth the surface with a spoon. Cook in the oven for 50-55 mins until the top springs back when pressed lightly and a skewer inserted into the middle of the cake comes out clean.
-
Take a skewer and prick all over the cake. Pour over 5 tbsp of the soaking sherry and let it soak in. You can make up to this point 3 days in advance and store in an airtight container. Serve warm or leave to cool, then dust with icing sugar. Warm the rest of the soaked raisins and sherry, then serve alongside the cake with some vanilla ice cream.
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