Almond raisin cake with sherry

Almond raisin cake with sherry

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 6 with leftovers
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

Nutrition and extra info

Nutrition: per serving

  • kcal501
  • fat27g
  • saturates4g
  • carbs52g
  • sugars38g
  • fibre2g
  • protein9g
  • salt0.57g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g raisin
  • 200ml medium or sweet sherry (try using Amontillado or Pedro Ximénez)
  • 150ml thick natural yogurt
  • 150ml vegetable oil
  • 3 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g plain flour
  • 100g ground almond
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g light muscovado sugar
  • icing sugar, to serve

Method

  1. 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.

  2. 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.

  3. 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
JenniferMM
19th Dec, 2015
5.05
Forgot to rate.
JenniferMM
19th Dec, 2015
5.05
This is a very lovely cake, moist, yet light, and full of flavour. I didn't feel the oil dominated at all.
graceaz
18th Nov, 2013
Good cake. But i think it has lots of oil. Next time, i'll just add half the portion of oil.
bakergirl89
16th Mar, 2012
Could I make this a rum and raisin cake by replacing the sherry with rum? Any ideas?
pharaoh101
22nd Jan, 2012
5.05
Lovely! Changes: I made lots of tweaks! I used sultanas (not raisins) and dark muscovado sugar (as I had no light). I used gram flour (instead of plain flour) because I'm gluten free. And I skipped the sherry entirely, soaking the dried fruit in boiling water with two spicy herbal teabags - thanks to one of the other comments. Cooking time: After 1h 20m the middle was still soggy, so I turned the gas off and left it for a further 40m. That was perfect. Lovely, moist cake - even without the drizzle!
sjones
18th Sep, 2011
1.05
I had high hopes of this recipe given the previous reviews, but like the one other negative reviewer I found the taste to be dominated by the oil and also the sherry - warm out of the oven it was particularly unpleasant. It has improved with cooling but I still can't decide if it actually tastes nice. It certainly isn't anything special or that I will be making again. I made it as a present but have had to make another one from a different recipe instead.
fericumdelicious
6th Jul, 2011
Good comments, i will give it a try and let you know.
same965
16th Apr, 2011
5.05
Not so beautiful as in the picture because my tin was bigger, but absolutly delicious.
cdcarbonell
7th Feb, 2011
2.05
Sad to say, unspectacular....but entirely innocuous.
cdcarbonell
4th Feb, 2011
2.05
There is a mistake in the recipe - it says cooking time of 30 minutes in the banner and then says 50-55 mins in the instructions!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.