Almond Raisin Cake

Rating: 3.50 / 5.00 (2 Votes)

Total time: 1 hour

Servings: 1.0 (servings)



For the almond-raisin cake, boil the raisins with the wine and let cool. Finely grind the rusks in a moulinette. Preheat the oven to 170 °C (gas 1-2, convection oven 150 °C).

Separate the eggs. Put the egg whites in the fridge. Beat sugar and egg yolks with mixer until creamy. Mix the rusks, almonds and butter with the egg yolk mixture until smooth.

Let the raisins drain well and incorporate them into the dough.

Whip the egg whites until stiff, stir half of them into the batter, and gently fold in the rest with a pastry spatula.

Pour the batter into a greased cake springform pan (26 cm).

Bake the almond-raisin cake on the 2nd rack from the bottom at 170 degrees (gas 1-2, convection oven 50 min. at 150 degrees ) for 1 hour, let cool and sprinkle with powdered sugar.

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