Sticky sherry cake with muscatels

Name: Sticky sherry cake with muscatels
Cook time: 1 h
Yield: 6
Cuisine: Spanish
Ingredients: 3 eggs; 150g castor sugar; 150ml Pedro Ximenez sherry (available from leading liquor stores for about $20); 150ml olive oil; 1 tbsp grated orange zest; 180g plain flour, sifted; 2 tsp baking powder; icing sugar for dusting

Jill Dupleix

November 17, 2016

More please: A very grown-up sticky toffee pudding.Lisa Maree Williams

easyTime:30 mins - 1 hourServes:6

Meet the new sticky toffee pudding - sticky sherry cake. Pedro Ximenez is a rich, treacly dessert sherry, traditionally produced in the Spanish region of Montilla-Moriles in Andalucia. The white Pedro Ximenez (PX) grapes are dried in the hot sun to concentrate their sweetness before being pressed, fermented, fortified and barrel aged. Serve this grown-up treat with whipped cream, yoghurt or ice-cream and lashings of sticky syrup.

Ingredients

3 eggs
150g castor sugar
150ml Pedro Ximenez sherry (available from leading liquor stores for about $20)
150ml olive oil
1 tbsp grated orange zest
180g plain flour, sifted
2 tsp baking powder
icing sugar for dusting

For the syrup

100g muscatels or raisins
150ml Pedro Ximenez

Method

Step 1
Heat the oven to 180C. To make the syrup, boil the Pedro Ximenez for two minutes until syrupy, add the muscatels or raisins and set aside to cool.
Step 2
To bake the cake, lightly oil a 20-centimetre diameter cake tin. Beat the eggs and sugar with an electric mixer until pale - about five minutes. Add the Pedro Ximenez, olive oil and orange zest, mixing well. Sift the flour and baking powder into a second bowl, and gradually pour in the cake batter, whisking by hand until smooth.
Step 3
Pour the batter into the cake tin and bake for 45 minutes or until an inserted skewer comes out clean. Leave to cool for at least 20 minutes.
Step 4
Dust the cake with icing sugar and top with the muscatels or raisins. Drizzle with the syrup and serve with cream, ice-cream or yoghurt.