Almond raisin cake with sherry
Almond raisin cake with sherry is a lacto ovo vegetarian dessert. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 11g of protein, 37g of fat, and a total of 635 calories. This recipe serves 6. A mixture of raisin, icing sugar, ground almond, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.
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
Lightly grease a deep 20cm round cake tin, then line the bottom with a circle of greaseproof paper.
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.
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.
Recommended wine: Cream Sherry, Moscato Dasti, Port
Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
NV Johnson Estate Cream SherryVery aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "