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

  • kcal501
  • 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 eggs
    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.

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Comments, questions and tips

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lisacoppen
26th Jul, 2010
5.05
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
12th Apr, 2009
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
4th Mar, 2009
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
28th Aug, 2008
really, really yummy.
goldenegg
23rd Jul, 2008
5.05
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
2nd Jul, 2008
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
31st May, 2008
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
15th May, 2008
5.05
So tasty we ate it all straight away, it didnt last long! Definitely try the Pedro Ximenez.
kassis
18th Apr, 2008
5.05
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
6th Apr, 2008
Really enjoyed this cake and so easy to make.

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