ADVERTISEMENT
Introduction: If you're looking for a dessert that’s both delicious and comforting, look no further than the Raisin, Hazelnut, and Almond Cake. This delightful cake combines the rich flavors of toasted nuts, plump raisins, and a tender, moist crumb. Perfect for any occasion, it can be served at family gatherings, tea parties, or even as an afternoon treat. The combination of nuts adds a satisfying crunch, while the raisins bring a natural sweetness that elevates this cake to a whole new level.
This cake is easy to make, requiring only simple ingredients, yet it produces an impressive result that will have everyone asking for the recipe. Whether you're a novice baker or an experienced one, this cake will quickly become a favorite in your collection.
Ingredients:
1 cup all-purpose flour
1/2 cup ground almonds
1/2 cup chopped hazelnuts (lightly toasted)
1/2 cup raisins (soaked in warm water for 10 minutes)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
Zest of one orange (optional)
A pinch of salt
Instructions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
Prepare the Raisins: Soak the raisins in warm water for 10 minutes to soften them. Drain and set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground almonds, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract and orange zest (if using).
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Fold in the Raisins and Nuts: Gently fold in the soaked raisins, toasted hazelnuts, and ground almonds. Be careful not to overmix to keep the cake light and airy.
Bake: Pour the batter into the prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for Serving and Storing:
Serving: This cake can be served on its own, dusted with powdered sugar for a simple presentation. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Storing: Store the cake in an airtight container at room temperature for up to 3 days. If you wish to keep it longer, you can refrigerate it for up to a week or freeze slices for up to 3 months. Just be sure to wrap it well in plastic wrap or aluminum foil before freezing.
Variants:
ADVERTISEMENT
