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Almond raisin cake with sherry

Almond raisin cake with sherry

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(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

  • kcalories501
  • fat27g
  • saturates4g
  • carbs52g
  • sugars38g
  • fibre2g
  • protein9g
  • salt0.57g
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Ingredients

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

    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

    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

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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.

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Comments (26)

JenniferMM's picture
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Forgot to rate.

JenniferMM's picture
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This is a very lovely cake, moist, yet light, and full of flavour. I didn't feel the oil dominated at all.

graceaz's picture

Good cake. But i think it has lots of oil. Next time, i'll just add half the portion of oil.

bakergirl89's picture

Could I make this a rum and raisin cake by replacing the sherry with rum? Any ideas?

pharaoh101's picture
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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's picture
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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's picture

Good comments, i will give it a try and let you know.

same965's picture
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Not so beautiful as in the picture because my tin was bigger, but absolutly delicious.

cdcarbonell's picture
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Sad to say, unspectacular....but entirely innocuous.

cdcarbonell's picture
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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!

lisacoppen's picture
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Yummmy pudding much appreciated by all that ate it!
Made it for a Spanish themed evening and was perfect!
Leftovers made a delicious cake.
Easy and worth making.

Sissinghurst's picture

Made this recipe as a cake. Loved it, and found it improved after a day or two. Might try it in a larger tin next time for a more even distribution of the fruit. Unusual and very yummy.

valblood's picture

I made this for my Readers Group and they all asked for the recipe! I am a coeliac so made it gluten free by simply substituting the flour with gluten free flour and using gluten free baking powder. It was delicious and will become a firm favourite as it is one of the simplest cake recipes I've used. I soaked the raisins overnight so they were very plump and juicy.

shirleybeau's picture

really, really yummy.

goldenegg's picture
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Really enjoyed making this - first time I've tried a cake recipe using yoghurt and oil. Result was very light and moist. I wrapped in foil and even after several days storage the texture is great and I think the flavour has improved.

elaine123's picture

OOhhh! it was horrible, all that oil and sugar. The cake turned out stodgy, had a twang to it, and the oil made it greasy, it was orrible, even the kids threw it away when I wasnt looking, I found the cake in the bin. What a waste of money and food.

PS Cant you give any healthy recipes, one of my weight watchers, Rosemary Connelly had a marvellous cake recipe only 1 egg, fruit soaked in Earl Grey tea, and not much sugar, it was a very declious cake.

katefreyburg's picture

Quite delicious.
My fan oven cooked it too fast at 160C so had to cover the top of the cake with greaseproof and turn it down to 150 for the last fifteen minutes.
Australian raisins are very large and sticky and needed a good long soak to separate them, then were very fat and juicy, so I would use fewer next time and perhaps a little less sherry.
I found it hard to get the sherry to pour into the holes - the sherry simply ran off into the sides but then later soaked without any loss.
My friend was very impressed.
Thank you for another excellent recipe.

renomate's picture
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So tasty we ate it all straight away, it didnt last long! Definitely try the Pedro Ximenez.

kassis's picture
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I made this to eat as a cake, but when it came out of the oven I couldn't resist having a piece. Tasted really good, and so easy to make. Will be making it again.

sandrakerrigan's picture

Really enjoyed this cake and so easy to make.

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