Overlook the tea and cake right here and serve this with a glass of sherry. For the perfect end result make this the day earlier than so the flavours can infuse

• Preparation and cooking time
  • Prep:15 minutes
  • Cook dinner:30 minutes
• Simple
• Serves 6 with leftovers

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Elements

• 250g raisin
• 200ml medium or candy sherry (attempt utilizing Amontillado or Pedro Ximénez)
• 150ml thick pure yogurt
• 150ml vegetable oil
• 3 eggs
• 140g plain flour
• 100g floor almond
• 2 tsp baking powder
• 100g gentle muscovado sugar
• icing sugar, to serve

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Technique

• STEP 1

  Tip the raisins right into a bowl, pour over the sherry, then go away for at the least 30 minutes to melt. In the meantime, warmth oven to 180C/ fan 160C/gasoline 4. Evenly grease a deep 20cm spherical cake tin, then line the underside with a circle of greaseproof paper.

• STEP 2

  Combine collectively the yogurt, oil and eggs. Put the remaining dry substances into a big bowl, pour within the yogurt combination, then stir collectively till clean. Scoop half the raisins out of the sherry, then stir into the batter. Spoon into the ready tin and clean the floor with a spoon. Cook dinner within the oven for 50-55 minutes till the highest springs again when pressed flippantly and a skewer inserted into the center of the cake comes out clear.

• STEP 3

  Take a skewer and prick all around the cake. Pour over 5 tbsp of the soaking sherry and let it soak in. You can also make up thus far 3 days upfront and retailer in an hermetic container. Serve heat or go away to chill, then mud with icing sugar. Heat the remainder of the soaked raisins and sherry, then serve alongside the cake with some vanilla ice cream.