Almond raisin cake with sherry

Almond raisin cake with sherry

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(13 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
501
protein
9g
carbs
52g
fat
27g
saturates
4g
fibre
2g
sugar
38g
salt
0.57g

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

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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.

Recipe from Good Food magazine, March 2008

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Comments

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wilson49's picture
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Really good cake, next time i will half the raisins,( cut down just a little on the sherry as you need it to put onto the cake when cooked) I just made it as a cake to be eaten cold. WORTH TRYING

Frantic Flapjack's picture

I thought this was going to be a run-of-the-mill fruitcake, but it was quite special. I think serving it with the sherry soaked raisins and ice cream elevated it to a classy pud.

teachuk1's picture
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An excellent pud and one i would definately make again.

sajan1's picture
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Made this for a Sunday lunch pudding it was a universal hit and the leftover cake kept well for days after, which meant I ate the rest.

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