Almond raisin cake with sherry

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

Prep:15 mins
Cook:30 mins

Easy

Nutrition per serving

kcal 501
fat 27g
saturates 4g
carbs 52g
sugars 38g
fibre 2g
protein 9g
salt 0.57g

Ingredients

250g raisins
200ml medium or sweet sherry (try using Amontillado or Pedro Ximénez)
150ml thick natural yogurt
150ml vegetable oil
3 eggs
140g plain flour
100g ground almonds
2 tsp baking powder
100g light muscovado sugar
icing sugar, to serve

Tip

Emma says...
This cake keeps really well, so I always make it at least a day in advance. If you want to warm the cake before serving, put it back in its tin, cover with tin foil and set in a 160C/fan 140C/gas 3 oven for about 10-15 mins.

Method

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.
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.