Easy Raisin and Walnut Cake
Servings: 20 pieces, depending on size
Ingredients
- 3 large eggs preferably at room temperature
- 220 g sugar
- 150 g all purpose flour
- 100 g walnuts coarsely chopped
- 130 g raisin
- a pinch of salt
Instructions
- Preheat the oven to 180 °C / 350 °F.
- Line a 20 × 30 cm rectangular baking tin with parchment paper, leaving a little overhang at the sides if you would like to lift the cake out more easily.
- Rinse the raisins and pat them thoroughly dry with a clean kitchen towel or paper towels. Any excess water can make the batter unnecessarily wet.
- Coarsely chop the walnuts. The pieces should be small enough to distribute evenly through the cake but large enough to remain visible in the finished crumb.
- Place the eggs and sugar in a large mixing bowl.
- Beat with an electric mixer until the mixture becomes very pale and thick. Depending on the mixer, this will usually take approximately 3-5 minutes.
- Sift the flour together with the salt.
- Add it to the egg mixture in two or three additions, folding gently with a spatula after each one. Use broad movements from the bottom of the bowl upwards and stop as soon as no dry streaks remain.
- Fold in the chopped walnuts, followed by the raisins.
- The batter will become noticeably heavier once the additions are incorporated. This is normal, but avoid mixing it longer than necessary.
- Transfer the batter to the prepared tin and spread it evenly, paying particular attention to the corners.
- Bake for 35–40 minutes, until the surface is golden brown and the centre is set. A wooden skewer inserted into a section of cake rather than directly into a raisin should come out without wet batter.
- While the cake is still hot, use a sharp knife to cut it into diagonal strips and then in the opposite direction to create diamond-shaped pieces. Allow the pieces to cool before removing them from the tin.
