Almond Raisin Cake with Sherry Soak
A sophisticated dessert cake that marries tender crumb with boozy, plump raisins. Ground almonds and yogurt create a moist, delicate texture, while medium or sweet sherry—absorbed both in the soaking liquid and poured over after baking—adds depth and warmth. The muscovado sugar provides subtle caramel notes. This cake suits anyone seeking an elegant homemade dessert with minimal fuss; it's perfect for afternoon tea, dinner parties, or when you want something more refined than everyday cake. This version stands apart by using sherry twice: once to plump the raisins, again to perfume the finished cake, creating layers of flavor that improve over a day or two of storage.
Ingredients
- 9 oz raisin
- 14 tbsp medium or sweet sherry (Amontillado or Pedro Ximénez recommended)
- 10 tbsp thick natural yogurt
- 10 tbsp vegetable oil
- 3 egg
- 1 ¼ cups all-purpose flour
- 3 ½ oz ground almondground hazelnuts1:1tree nuts
shifts flavor profile but similar structure
- 2 tsp baking powder
- ½ cups light muscovado sugar
- icing sugar(optional)
Instructions
- 1
Soak raisins in sherry for at least 30 minutes to soften
- 2
Preheat oven to 350°F (fan 325°F, gas 4)
- 3
Grease a deep 7.75" round cake tin and line the bottom with greaseproof paper
- 4
Mix yogurt, oil, and eggs together
- 5
Combine flour, ground almond, baking powder, and muscovado sugar in a large bowl
- 6
Pour the yogurt mixture into the dry ingredients and stir until smooth
- 7
Scoop half the raisins from the sherry and stir into the batter
- 8
Spoon batter into the prepared tin and smooth the surface
- 9
Bake for 50-55 minutes until the top springs back when pressed lightly and a skewer inserted in the center comes out clean
- 10
Prick the warm cake all over with a skewer
- 11
Pour 5 tablespoons of the soaking sherry over the cake and let it soak in
- 12
Serve warm or cooled, dusted with powdered sugar, alongside the warm remaining raisins and sherry with vanilla ice cream
Tips
Don't skip the sherry soak after baking. Pricking the cake thoroughly and pouring the liquid over warm ensures maximum absorption, intensifying flavor and moisture that deepens over storage.
Use a quality sherry—Amontillado or Pedro Ximénez will provide complexity. Avoid dry fino; the cake needs sweetness and body to balance the almonds.
This cake improves a day or two after baking as flavors meld and the sherry fully permeates the crumb. Store airtight and serve at room temperature or gently warmed.
Good to Know
Airtight container at room temperature for up to 3 days. Flavor deepens with age.
Prepare through the sherry soak step up to 3 days in advance; store airtight.
Warm or at room temperature, dusted with icing sugar, alongside warm soaked raisins and sherry with vanilla ice cream.
Common Mistakes
Use dry sherry to avoid thin flavor; sweet or medium varieties provide necessary body and balance.
Skip the post-bake sherry soak to avoid a dense, dry cake that misses the defining boozy note.
Underbake to avoid a gummy center; test with a skewer for doneness before removing.
Substitutions
Dairy-Free Swaps
General Alternatives
shifts flavor profile but similar structure
FAQ
Can I make this cake without sherry?
Technically yes, but you lose the defining characteristic. Substitute with orange juice or brandy, though the flavor will shift. Medium sherry's sweetness and depth are integral to the recipe's appeal.
How long does this cake keep?
Up to 3 days stored airtight at room temperature. The cake improves as sherry permeates the crumb. After 3 days, flavor remains good but texture gradually dries. Freeze unfrosted for up to 1 month.
What if I don't have ground almonds?
Grind whole blanched almonds in a food processor until fine and dry, or use ground hazelnuts. Don't substitute with almond flour (finer) without adjusting liquid slightly. Omitting almonds entirely risks a dense, flour-heavy cake.