Raisin Cake, Recipe with Orange and Lemon Juice

Bake at 190 degrees, then let it cool for 30 minutes. You can garnish it with candied fruit or some liqueur. Blueberries are an alternative to raisins.

Raisin Cake Recipe Without Butter

RAISIN CAKE RECIPE

A dessert that works great for breakfast in the morning or as a dessert for dinner . Raisin cake is very simple to make with this traditional and ancient recipe , which you can enrich with candied fruit (from apricots to cherries) or a special liqueur (from rum to Strega).

Raisin Cake Recipe Without Butter

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RAISIN CAKE RECIPE WITHOUT BUTTER

Let's see, step by step, what you need and how to prepare this delicious dessert:

Preparation: 15 minutes + 20 minutes to cool down

Cooking time: 1 hours

Ingredients for 6-8 people

  • 600 g of ready-made shortcrust pastry or home made
  • 80 ml of orange juice
  • 2 tablespoons of lemon juice
  • 320 g raisins
  • 140 g of cane sugar
  •  12 teaspoon mixed spices
  • 30 g of corn flour
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1 egg 1 tablespoon sugar

Raisin Cake Recipe 2

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Raisin Cake Without Butter

  • Preheat the oven to 190°CGrease a 23cm diameter baking pan and line it with a wire rack.
  • Roll out the dough between two sheets of baking paper until wide enough to line the pan.
  • Remove the top sheet of paper and turn the dough out into the pan. Use a dough scoop to firmly press the dough to the sides. Trim the excess dough with a sharp knife.
  • Let the pasta cool while you prepare the fruit filling.
  • Mix the orange juice, lemon juice, raisins, and 250 ml of water in a bowl. Boil over high heat for 2 minutes, stirring constantly. Remove from heat.
  • Mix the sugar, spices and flour In a bowl, add 125 ml of water and stir until smooth. Pour everything into the saucepan with the raisins and bring to a gentle boil, stirring for 5 minutes, or until the sauce thickens. Add the citrus zest and let cool for 30 minutes.
  • Roll out the remaining dough cThis will be used to cover the cake. Fill the pan with the filling, brush the edges with beaten egg, and cover with the pastry, sealing the edges well. Poke small holes in the center to let steam escape. Decorate as desired. Brush with egg, sprinkle with sugar, and bake for 40-45 minutes until golden brown.
  • Serve warm with a sauce or cold.

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