Raisin and almond cake
This raisin and almond cake recipe produces a wonderfully moist, gluten-free cake that's not overly sweet. Enjoy a thick slice with a scattering of raisins and a big dollop of whipped cream
Mar 20, 2017 10:35pm- Serves 10
- 50 mins cooking
- 1 hr marinating
This recipe first appeared in Food magazine issue 58.
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ingredients
- 250 gram raisins
- 1/2 cup sherry
- 200 gram butter
- 3/4 cup light muscovado sugar
- 3 eggs
- 1/2 cup plain yoghurt
- 1 1/2 cup self-raising gluten-free flour, sifted
- 1 teaspoon cinnamon
- 70 gram ground almonds
- whipped cream to serve
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.