Description
This Stolichny-style raisin loaf is a buttery, softly sweet cake studded with tea-soaked raisins and a hint of orange. It stays moist for days and tastes even better the next day, with minimal pantry ingredients.
Ingredients
Scale
- 225 g flour
- 3 eggs (2 whole eggs + 1 yolk)
- 170 g butter
- 170 g sugar
- 1.5 tbsp orange juice
- 170 g raisins
- A pinch of salt
- 1/4 tsp baking powder
Instructions
- Start by soaking the raisins in a little water to plump them up.
- Preheat the oven to 180°C.
- Beat the butter until soft, add all the sugar, and whisk until creamy.
- In a bowl, whisk 2 whole eggs and 1 egg yolk.
- Add the orange juice.
- Add the egg-and-juice mixture to the butter-sugar mixture one tablespoon at a time, whisking well between each addition.
- Sift the flour, then set aside 2 tablespoons.
- Add the salt and baking powder to the remaining flour.
- Still using the whisk, add the flour one tablespoon at a time until fully incorporated.
- Drain the raisins, put them in a bowl, and toss with the reserved 2 tablespoons of flour to coat well.
- Add the raisins to the batter and fold in with a spatula.
- Pour the batter into a greased and floured loaf pan.
- Bake at 180°C for 50–60 minutes (baking time depends on your oven).
- Let the cake cool completely before unmoulding (you can leave it for 24 hours before serving,it’s even better).
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert, cake
- Cuisine: easy cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal