Raisin Cake with Brandy Buttercream

A rich, juicy, and luxurious cake, served with a cup of warm beverage.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Cream

  • 245 g Powdered sugar

  • 100 g Butter, unsalted

  • 15 ml Alcohol, Rum

  • pieces Butter, unsalted

  • 150 g Butter, unsalted

  • 200 g Powdered sugar

  • 0.5 teaspoons Lemon zest, fresh

  • 3 pieces Egg, fresh

  • 300 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 0.5 teaspoons Baking powder

  • 225 ml Whey, sour, liquid

  • 1 piece Apple, fresh

  • 80 g Raisins

Steps

  1. Preheat the oven to 180 degrees Celsius. Generously grease a round cake pan (20 cm in diameter) with butter and lightly dust it with flour. Remove any excess flour that doesn't stick to the pan. Wash, peel, and finely grate the apple (discard the stem and core). In a bowl, mix the flour, baking soda, and baking powder.

  2. In another bowl, using an electric mixer, cream together the sugar, softened butter, and lemon zest. Then gradually add the eggs one by one. Mix each egg for about 30 seconds. Sift 1/3 of the dry ingredients into the egg-butter mixture and slowly fold it in with a spatula or spoon until smooth and uniform. Then mix in 1/3 of the buttermilk. Repeat the process with the remaining dry ingredients and buttermilk. Finally, fold in the grated apple and raisins.

  3. Pour the batter into the prepared pan and smooth the top evenly. Bake the cake in the preheated oven for 40 to 50 minutes. The cake is done when it turns golden brown on top and a toothpick inserted into the center comes out clean.

  4. Remove the baked cake from the oven and let it cool in the pan for 10 minutes. Then remove it from the pan, place it on a wire rack, and let it cool completely.

  5. Finally, prepare the buttercream. Sift the powdered sugar through a fine sieve into a large bowl. Add the softened butter and mix everything together with an electric mixer on high speed for 7 minutes until fluffy and creamy. At the end, mix in the brandy.

  6. Slice the cooled cake horizontally in half. Spread a thick layer of buttercream on the bottom half and cover it with the top half. Cut the prepared cake into desired-sized pieces, place them on plates, and serve.

Nutrition Information (Per 100g)

  • Calories: 364.59 kcal
  • Fat: 15.34 g
    • Saturated Fat: 9.27 g
  • Carbohydrates: 52.36 g
    • Sugars: 31.03 g
  • Protein: 3.9 g
  • Fiber: 0.84 g

Advice

Instead of buttermilk, you can use liquid yogurt or milk with a teaspoon of lemon juice added.