Rum Raisin CakeL'Antro dell'Alchimista
Sporting classic Italian flavors, this savory take on Easter cake features a batter that includes potato flakes, rosemary and black pepper — not to mention diced salami and Pecorino cheese. Once it rises, the batter is transferred to dove-shaped baking pans — much like their more traditional, sweet counterparts. The cakes are then brushed with milk, baked until golden and ready to enjoy at a holiday meal.
- 300 grams raisins
- 1 1/2 ounces rum
- 2 eggs
- 60 grams brown sugar
- 90 grams butter
- 120 grams flour
- 1/2 teaspoon baking powder
- 2 tablespoons jam
- ground cinnamon
- slivered almonds
- 1Preheat the oven to 170 degrees Celsius.
- 2Place the raisins in a bowl and add the rum (except for 2 tablespoons) and allow them to marinate for 30 minutes, stirring occasionally.
- 3Add the eggs and sugar to a bowl and beat until foamy.
- 4In another bowl, cream the butter and add the flour sifted with the baking powder, the beaten eggs, a pinch of salt, and a pinch of cinnamon.
- 5Drain the raisins and add them to the batter, add the almonds and a few tablespoons of the rum used to soak the raisins and stir.
- 6Pour the batter into a parchment paper-lined 10 centimeter by 20 centimeter loaf pan or muffin pan. Bake on the middle rack of the oven for 30 minutes. Use the toothpick to test for doneness.
- 7Remove the cake from the oven and brush it with the jam melted on low heat and the rum set aside earlier.
- 8Cool the cake and serve.
PER SERVING *
|Calories670Calories from Fat210|
|% DAILY VALUE*|
|Calories from Fat210|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.