Cake with raisins, nuts, and cocoa

Name: Cake with raisins, nuts, and cocoa - Mariuca B.
Ingredients: 2 eggs; 2 cups of flour; 1 cup of sugar; 1/2 cup of oil; 1/2 cup of water; 1/2 tablespoon of cocoa; 3 tablespoons of ground walnuts; 1 tablespoon of rum essence; 1 packet of baking powder; a pinch of salt.

Dessert - Cake with raisins, nuts, and cocoa by Mariuca B. - Recipia

When I want a simple dessert for coffee, I make this rum, walnut, and cocoa cake. It is prepared with common ingredients, and the mixture is divided into three parts: one white, one with cocoa and rum, and one with ground walnuts. The cake is not dry, and the taste of rum and walnuts is noticeable without completely overpowering the cocoa flavor. The quantities are measured with a 250 ml cup. Quick Info Preparation time: not specified in the original recipe Baking time: 30-35 minutes Total time: preparation time plus 30-35 minutes of baking Servings: the number depends on the thickness of the slices Difficulty: easy Recipe type: homemade cake for coffee, breakfast, or snack Ingredients 2 eggs 1 pinch of salt 1 cup sugar, measured with the 250 ml cup Vanilla sugar, used in the mixture; the amount is not specified in the original recipe 1/2 cup oil 1/2 cup water 2 cups flour 1 packet baking powder 1/2 tablespoon cocoa powder 3 tablespoons ground walnuts 1 tablespoon rum essence For the pan A little oil Parchment paper For finishing, optional Powdered sugar Chocolate for glazing Preparation method 1. Before you start, prepare all the ingredients and turn on the oven to preheat. Prepare the cake pan by lining it with parchment paper and lightly greasing the paper with a little oil. 2. Put the eggs in a bowl, then add the pinch of salt, sugar, and vanilla sugar. Mix until you obtain a frothy mixture. This is the starting point for the batter, so it’s important that the sugar and eggs are well combined. 3. Pour the water and oil over the egg mixture. Incorporate them until the mixture becomes uniform. 4. Sift the flour and mix it with the baking powder. Gradually add the flour mixture to the liquid ingredients and combine. There’s no need to complicate the mixing; the batter just needs to be uniform, without any dry flour spots. 5. For the cocoa part, put four tablespoons of the white mixture into a bowl. Add the cocoa powder and rum essence, then mix until you obtain a homogeneous mixture. 6. In another bowl, put another four tablespoons of the white mixture. Add the ground walnuts and mix well. You will thus have three mixtures: one white, one with cocoa and rum, and one with walnuts. 7. First, pour the white mixture into the prepared pan. Then add the cocoa mixture, and finally, place the ground walnut mixture on top. 8. Place the pan in the preheated oven and bake the cake for 30-35 minutes. Check from time to time to ensure the surface does not burn. The original recipe does not specify the oven temperature, so use the usual setting you would for baking a cake. 9. Let the cake cool before dusting it with powdered sugar or glazing it with chocolate. Once cooled, it is easier to slice, and the three layers remain well defined. Why I make this recipe often It’s a simple cake with ingredients I usually have at home and doesn’t require complicated preparation. I like that the batter remains varied: the white part is complemented by the cocoa with rum and the layer with ground walnuts. Additionally, the recipe allows for some add-ins if I want to change the texture or flavor without altering the base of the cake. Tips Use the same 250 ml cup for flour, sugar, oil, and water to keep the proportions as indicated in the recipe. Sift the flour before mixing it with the baking powder. This way, the dry ingredients distribute more easily in the batter. The four tablespoons of mixture for the cocoa part and the four tablespoons for the walnut part are taken from the already prepared white batter. Do not add the cocoa and walnuts directly into the entire mixture, as the recipe is built on separating the batter into three parts. Grease the pan with a little oil even if it is lined with parchment paper. This helps the paper stay in place in the pan. Watch the cake towards the end of the baking time. The indicated time is 30-35 minutes, but the recipe recommends checking from time to time to avoid burning. Let it cool before decorating and slicing. Powdered sugar is sprinkled on the cooled cake, and the chocolate glaze is applied after the cake has cooled. Substitutions The recipe does not provide exact substitutions for the basic ingredients. To maintain the proportions, it is recommended to use the indicated ingredients and quantities: flour, sugar, oil, water, eggs, cocoa, walnuts, and rum essence. If you do not want an additional finish, the cake can also be served without powdered sugar or glaze. These are optional, mentioned only for decorating the cake after cooling. Variations Dried or fresh fruits can be added to the mixture. They can be added to the batter before pouring it into the pan, but the recipe does not specify a particular amount. For the basic version, keep the division into three mixtures: white, with cocoa and rum, and with ground walnuts. Add-ins can be used according to preference without the recipe straying too far from its original form. In the end, the cake can be dusted with powdered sugar or glazed with chocolate. It is not necessary to use both options. Serving ideas The cake is served after it has cooled, sliced. It is suitable alongside coffee, for breakfast, or as a simple snack. For a neater appearance, you can dust it with powdered sugar before serving. If you choose the chocolate glaze, it is applied after the cake has cooled. Frequently asked questions How long does the rum, walnut, and cocoa cake bake? The indicated time in the recipe is 30-35 minutes in a preheated oven. Since the oven temperature is not specified, it is important to monitor the cake towards the end of baking to avoid burning. What cup is used for measuring the ingredients? A 250 ml cup is used. The same measure is used for flour, sugar, oil, and water. When is the rum essence added? The rum essence is added to the four tablespoons of white mixture reserved for the cocoa part. This mixture is then mixed with the cocoa powder. Can fruits be added to the mixture? Yes. The recipe mentions that dried or fresh fruits can be added. The amount is not specified, so the addition is done according to preference. When should the cake be dusted or glazed? After the cake has cooled. At the end, it can be dusted with powdered sugar or glazed with chocolate. Nutritional values The values below are estimates and are based solely on the main ingredients indicated in the recipe, excluding vanilla sugar and powdered sugar or chocolate glaze. For guidance, the calculation is made for approximately 10 slices. Per slice: Calories: approximately 230-260 kcal Protein: approximately 4 g Carbohydrates: approximately 34-38 g Fats: approximately 10-13 g Values may vary depending on the type of flour, the exact amount of walnuts in tablespoons, the size of the eggs, and the thickness of the slices. If dried fruits are added or chocolate glaze is used, the caloric intake will be higher. Storage and reheating After cooling, keep the cake covered at room temperature to prevent it from drying out. It is recommended to keep it away from air when not being served. The cake can be consumed cold or at room temperature. Reheating is not necessary for this recipe. If it is stored and you want to serve it softer, let the slice reach room temperature before serving.

Cake with raisins, nuts, and cocoa

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