Nut and Raisin Cake

Walnut and Raisin Cake - A Simple Delicacy Full of Memories

Do you remember the first time you stepped into the kitchen with excitement, ready to create something sweet? The walnut and raisin cake was the first dessert I ever made, and although I have started to prepare it less frequently, it remains an accessible and simple choice for any dessert lover. This recipe is not just about baking a delicious cake, but also about evoking pleasant memories and bringing happiness to the family.

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 10

Here’s how you can prepare it step by step:

Necessary ingredients:
- 8 fresh eggs
- 8 tablespoons sugar (I recommend using granulated sugar, but you can also experiment with brown sugar for a more intense flavor)
- 8 tablespoons sunflower oil (you can also use olive oil for a more complex taste)
- 10 tablespoons flour (wheat flour is ideal, but you can also try whole grain options)
- 50 g walnuts (either ground or chopped, according to your preference)
- 50 g raisins (make sure to choose quality ones)
- 1 packet vanilla sugar
- 1 packet baking powder
- Salt (a pinch)
- Juice and grated zest of one lemon (for an extra freshness)
- Vanilla essence (optional, but recommended for a more aromatic flavor)

Step-by-step preparation of the cake:

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the bowls used are clean and dry, as any trace of fat can prevent the egg whites from whipping properly.

2. Whipping the egg whites: In a bowl, add a pinch of salt over the egg whites. Use a whisk or an electric mixer to beat them until they become frothy. Meanwhile, add a little lemon juice, which will help strengthen the egg whites.

3. Adding the sugar: When the egg whites have started to firm up, gradually add the sugar. Continue mixing until the mixture becomes glossy and firm.

4. Incorporating the yolks and oil: Add the lightly beaten yolks, gently mixing with a spatula to avoid losing air in the mixture. Then, gradually pour in the oil, mixing gently.

5. Sifting the flour: In another bowl, mix the flour with the baking powder, and sifting is an important step that will incorporate air into the flour and make the cake fluffier. Add the flour mixture to the egg mixture, gently mixing from the bottom of the bowl to the top.

6. Flavoring: Add the grated lemon zest, vanilla essence, and vanilla sugar. These ingredients will add depth to the flavor of your cake.

7. Preparing the nuts and raisins: Before adding them to the mixture, wash the raisins and let them soak in cold water for 10 minutes. Then, drain them well. In a separate bowl, mix the raisins and walnuts with a little flour (this trick will help keep them suspended in the batter during baking).

8. Combining the ingredients: Separate a small portion of the batter into another bowl and add the walnuts and raisins. Mix gently. Then, pour the rest of the mixture into baking trays lined with parchment paper.

9. Baking: Preheat the oven to 180 degrees Celsius. Place the cakes in the oven and let them bake for 40 minutes. It is important not to open the oven door during baking to prevent the batter from collapsing.

10. Cooling and decorating: After the cakes are baked, turn off the oven but leave them inside for a few minutes. Then, take them out and let them cool on a rack. You can decorate them with powdered sugar mixed with vanilla sugar for an attractive appearance.

Serving suggestions: The walnut and raisin cake is delicious both warm and cold. It can be served plain, alongside a cup of tea or coffee, but also with a scoop of vanilla ice cream for a contrast of temperatures and textures.

Tips and tricks:
- If you want a moister cake, you can add a splash of milk or yogurt to the mixture.
- Instead of raisins, you can use dried apricots or cranberries for a different note.
- An interesting variation would be to add dark chocolate or chocolate chips to the mixture.

Nutritional benefits:
The walnut and raisin cake is a good source of protein due to the eggs and contains healthy fats from the walnuts. The raisins add fiber and antioxidants, making this dessert a healthier choice compared to other sweets.

Frequently asked questions:
- Can I use quail eggs? Yes, but you will need to adjust the quantity, as one quail egg is equivalent to about two-thirds of a chicken egg.
- Why shouldn’t I open the oven door during baking? The warm air is essential for helping the batter rise, and opening the door can cause it to collapse.

In conclusion, the walnut and raisin cake is more than just a simple dessert; it is a recipe that can bring joy and nostalgia in every bite. So, embrace this recipe and let yourself be carried away by the sweet memories it will create!