Cake with raisins, cashews, and honey


·         For a 20- or 22-cm cake pan:



2 tbsp earl grey black tea (or other perfume)
100 g chestnut honey (or other well-scented honey)
150 g sultanate raisins
200 g t 110 flour
1/2 tsp baking powder
2 tbsp olive oil (or other oil)
1 egg
100 g cashew nuts
100 g candied cherries

·         2 hours before:



Heat 25 cl of water and pour over tea. Leave to infuse for 10 minutes, covered.
Put the raisins and honey in a bowl. Pour the filtered tea on top. Cover and let swell for 2 hours.
Preheat the oven to 160oC.
Combine flour and baking powder.
Add olive oil and egg to salad bowl containing raisins and tea. Mix well. Stir in flour/baking powder then cashews and candied cherries cut in half.
Pour into a buttered cake tin or baking paper shirt
Bake for about 50 minutes to 1 hour of cooking. The cake should be well dark, slightly little overcuited. Not burnt, eh!
Allow cooling for 10 minutes before unmoulding.
It's better the next day...

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