Sherry-soaked raisin and almond cake recipe

Created by
  Print    Enlarge text

Rating:

3.5/ 5 stars 14 Votes
  • Cuisine: Modern Australian
  • Serves 6 - 8


Ingredients

170 g (1 cup) raisins
60 ml (1/4 cup) sweet sherry
125 g soft butter
220 g (1 cup) caster sugar
2 eggs
125 g (1 1/4 cups) ground almonds
225 g (1 1/2 cups) self-raising flour
250 g (1 cup) natural yoghurt
1 tsp almond essence
Icing sugar to serve
View conversion table

Preparation

Soak the raisins in sherry overnight. If time is tight, microwave on high for 1 minute or place in a small saucepan and warm through for a few minutes. Cool before using.

Preheat oven to 180°C.

Butter a 22 cm spring form cake tin, line the sides and bottom with greaseproof paper and butter lightly.

Cream the butter and caster sugar until light and fluffy. Add the eggs, one by one, allowing the first to be incorporated before adding the second. Fold in the almonds, flour, yoghurt and almond essence. Stir the sherry soaked raisins into the mix.

Spoon the mix into the prepared cake tin and bake in the preheated oven. Test the cake after 35 minutes by inserting a skewer. If it comes out clean, the cake is ready; if it doesn’t, cook for a further 5 minutes and test again.

When cool, dust the cake with icing sugar and serve
 

If you enjoyed this Sherry-soaked raisin and almond cake recipe then browse more Modern Australian recipes, dessert recipes, cake recipes, baking recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

  Restaurant Book Online Suburb
1. Valentino's   Northbridge
2. Smithfield Tavern   Smithfield
3. Benny's Bar & Cafe   Fremantle
4. Arch Rival   Palmerston
5. Stirling Hotel   Stirling
6. Mahogany Inn   Mahogany Creek
7. Morning Star Estate   Mt Eliza
8. Anise   City
9. Artespresso   Kingston
10. The Boat House by the Lake   Barton

View all Modern Australian restaurants | Start a new search

Comments (4)

   
07 Mar 2010 10:58 AEST
Helen Harbutt
Marsfield
Raisins soaked in sherry overnight?
What a shame to waste them - perhaps they are meant to put on top of the cake and served with more yoghurt or cream?? Or perhaps you mix them into the cake before cooking?????? Sounds Yummy!!!
Agree(0 people agree)
Disagree(0 people disagree)
04 Mar 2010 08:17 AEST
Cettina
Bawley Point
What about the fruit?
When do you add the fruit? And can you substitute the raisins?
Agree(2 people agree)
Disagree(0 people disagree)
04 Mar 2010 07:34 AEST
Karen
wiliamstown
missing raisins
Do the raisins and the sherry go into the mixture?
Agree(2 people agree)
Disagree(0 people disagree)
04 Mar 2010 06:14 AEST
James Jeffrey
Runaway Bay
Missing Raisins
When do you suggest adding the raisins?
Agree(4 people agree)
Disagree(0 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Honey candies

Avoid making honey candies, a popular Jewish treat for Passover or Hanukkah, when the weather is humid as the honey in the mix absorbs the moisture from the air.

Glossary

More

Silverside

Cut of beef from the rear of the animal, used for boiling, stews, casseroles and mince.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT