Raisin and cocoa cake

Raisin and Cocoa Cake - A Warm Delicacy for Unforgettable Moments

Preparation time: 15 minutes
Baking time: 30-40 minutes
Total time: 55 minutes
Servings: 8-10 servings

The history of the cake is as rich as its flavors. This moist and fluffy dessert has gained popularity worldwide, making it an excellent choice for breakfast, snacks, or dessert. It is often associated with family moments, where each slice is a sweet memory. In this recipe, I will guide you step by step in creating a raisin and cocoa cake, a perfect combination of the intense taste of chocolate and the sweetness of dried fruits.

Ingredients:

- 4 fresh chicken eggs
- 1 cup of all-purpose flour (approximately 150g)
- 1 cup of white sugar (approximately 200g)
- 4 tablespoons of sunflower oil
- 4 tablespoons of high-quality cocoa powder
- 1 packet of baking powder
- Zest of one lemon (preferably organic)
- 1 handful of raisins (approximately 100g), which should be soaked before preparation
- A pinch of salt

Preparing the Raisin and Cocoa Cake:

Step 1: Preparing the Raisins
Start by soaking the raisins. Place them in a small bowl and cover them with warm water. Let them sit for 15-20 minutes to absorb the water and become soft. This step is essential, as hydrated raisins will integrate better into the batter and add moisture and sweetness.

Step 2: Beating the Egg Whites
In a clean bowl, beat the egg whites with a pinch of salt until a firm foam forms. It is important to use a clean and dry bowl, as any trace of fat can prevent the egg whites from whipping properly. You can use an electric mixer to achieve foam more quickly.

Step 3: Mixing the Yolks and Oil
In another bowl, mix the yolks with the oil. Use a whisk or a mixer on low speed to combine these ingredients until they become homogeneous. Sunflower oil provides a neutral taste, allowing the flavors of the other ingredients to shine.

Step 4: Combining the Ingredients
Add the yolk mixture to the bowl with the whipped egg whites. Gently fold with a spatula using up-and-down movements to avoid losing air from the egg whites. This step is crucial for achieving a fluffy texture.

Step 5: Incorporating the Flour and Cocoa
In another bowl, sift the flour along with the baking powder and cocoa powder. This will ensure that the dry ingredients are well distributed and that there will be no lumps in the batter. Add the flour mixture to the bowl with the eggs and oil and gently mix until everything is well combined. Do not overmix, as this will develop the gluten in the flour, leading to a dense cake.

Step 6: Flavoring the Batter
Finally, add the lemon zest and mix. The lemon will add a note of freshness that will balance the sweetness of the cake.

Step 7: Preparing the Baking Pan
Preheat the oven to 180°C (350°F). Take a loaf pan and grease it with a little oil or butter, then dust it with flour to prevent sticking.

Step 8: Dividing the Batter
Pour 75% of the batter into the pan. In the remaining batter, add the soaked raisins and, if desired, you can also add a little cocoa to intensify the flavor. Mix well to distribute the raisins evenly. Then, pour this mixture over the first layer in the pan.

Step 9: Baking
Place the pan in the oven and bake the cake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Be attentive to the baking; each oven is different, so do not hesitate to check from time to time.

Step 10: Cooling and Serving
Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes, then transfer it to a cooling rack. Slice and serve it plain or with a drizzle of chocolate glaze, cream, or ice cream. It is delicious warm, but also cold, so feel free to enjoy it your way!

Practical Tips:

1. Choosing Raisins: You can use golden or black raisins, and for added flavor, you can soak them in rum or orange juice.

2. Quality Cocoa: Choose a high-quality cocoa powder, as this will influence the final taste of the cake. Natural cocoa is more acidic and provides a more intense flavor.

3. Storage: The cake keeps well at room temperature in an airtight container for up to 5 days. You can also freeze it for later consumption.

4. Variations: You can add chopped nuts, chocolate, or even candied fruits to vary the recipe. Experiment with flavors like cinnamon or vanilla for a personalized touch.

Calories and Nutritional Benefits:
This recipe offers approximately 250 calories per serving. It is a good source of carbohydrates and, thanks to the raisins, provides a portion of fiber, vitamins, and minerals. The eggs and oil add proteins and healthy fats, making this cake a satisfying choice.

Delicious Pairings:
This raisin and cocoa cake pairs perfectly with a cup of coffee or tea. You can serve it alongside warm chocolate sauce or vanilla ice cream for a decadent dessert.

Frequently Asked Questions:
1. Can I use whole wheat flour instead of white flour?
Yes, but it will change the texture of the cake, which will be denser. You can combine white flour with whole wheat flour in a 50/50 ratio.

2. How can I prevent the cake from becoming dry?
Make sure not to overbake the cake and keep it in an airtight container after cooling.

3. Can I replace the oil with butter?
Certainly! Melted butter will provide a richer flavor, but make sure it is at room temperature before adding it to the mixture.

This raisin and cocoa cake is not just a simple recipe, but a sweet story that you can share with loved ones. So, put on your apron and get ready to create a culinary masterpiece! Enjoy!