This recipe first appeared in Food magazine issue 58.
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Ingredients
Method
1.Place the raisins in a small bowl, pour over the sherry and set aside to soak for an hour, or overnight if possible.
2.Preheat the oven to 170ºC. Line the base of a 20cm baking pan with baking paper.
3.Cream the butter and sugar with an electric beater until light and fluffy.
4.Add the eggs one by one, beating well after each addition. Add the yoghurt and mix until combined.
5.Fold in the flour, cinnamon and almonds.
6.Drain the raisins, saving any leftover drained sherry and setting aside 2 tablespoons of the raisins.
7.Fold the raisins into the cake batter and bake in the preheated oven for 50 minutes, or until a skewer inserted into the cake comes out cleanly.
8.Spoon the leftover drained sherry over the cake while it is still hot. Set aside the cake to cool in the pan.
9.Serve the cake with cream and a scattering of the reserved raisins.
