Almond Raisin Cake Soaked in Sherry

• raisins↗250 г g
• medium or sweet sherry200 мл ml

  try using Amontillado or Pedro Ximénez

• thick natural yogurt↗150 мл ml
• vegetable oil↗150 мл ml
• eggs↗3
• plain flour↗140 г g
• ground almond↗100 г g
• baking powder↗2 ч. л. tsp
• light muscovado sugar↗100 г g
• powdered sugar↗

  for serving

Step-by-step instructions

1. 1

   Soak the raisins in sherry in a large bowl, leave for at least 30 min so they soften and absorb the flavor.

2. 2

   While the raisins are steeping, preheat the oven to 180 °C (160 °C fan, gas mark 4). Grease a deep 20 cm round pan with oil and line the bottom with a round of parchment paper.

3. 3

   In a medium bowl, whisk together the yogurt, vegetable oil and eggs until smooth.

4. 4

   In a separate large bowl, sift the flour, ground almond, baking powder and sugar. Pour the yogurt mixture into the dry ingredients and stir with a spatula or mixer until a smooth batter forms.

5. 5

   Drain half of the soaked raisins together with the sherry and add them to the batter, mixing gently.

6. 6

   Pour the batter into the prepared pan and smooth the surface with a spoon.

7. 7

   Bake for 50‑55 min until the top springs back when lightly pressed and a skewer inserted in the centre comes out clean.

8. 8

   Remove the cake, pierce the surface with a skewer and drizzle with 5 tbsp of the reconstituted sherry, allowing it to soak in.

9. 9

   The cake can be made 1‑3 days ahead and stored in an airtight container. Serve it warm or chilled, dusted with powdered sugar. Toast the remaining raisins with sherry and serve them alongside the cake, accompanied by vanilla ice cream.