Raisin and peanut cake

Name: Raisin and peanut cake
Ingredients: 190 ml green sugar; 4 tablespoons water; 4 eggs; 1/4 teaspoon salt; 4 tablespoons oil; 250 ml flour; 1/2 sachet baking powder; 125 ml raisins; 125 ml peanuts; 2 tablespoons cocoa

Dessert - Raisin and peanut cake by Natasa L. - Recipia

Egg whites beaten until stiff, with the syrup poured in a thin stream, keep the raisin and peanut cake tall and nice. The batter is split in two, one part with raisins and one with cocoa, and the peanuts end up on top. I separate the whites carefully, because a drop of yolk stops them from whipping. Preparation: 20 minutes. Cooking: 35 minutes. Total time: 55 minutes. Servings: 8. About 320 kcal and 8 g protein per serving.

Ingredients

190 ml green sugar
4 tablespoons water
4 eggs
1/4 teaspoon salt
4 tablespoons oil
250 ml flour
1/2 sachet baking powder
125 ml raisins
125 ml peanuts
2 tablespoons cocoa

Preparation

1. Put 190 ml green sugar and 4 tablespoons water in a small pan and melt them over low heat for 5 minutes, until you get a thick syrup. Let it cool. 2. Separate the whites from the yolks. Beat the yolks with a fork and add the oil, one tablespoon at a time. 3. Beat the egg whites until stiff with 1/4 teaspoon salt. When they are well beaten, pour the syrup in a thin stream while you keep beating. 4. Add the yolks, the baking powder and the 250 ml flour sprinkled in, then mix gently. 5. Line the 20 x 10 cm pan with baking paper and pour in half the mixture. Sprinkle 125 ml raisins over it and, on top, a tablespoon of cocoa dusted over them. 6. Add the second tablespoon of cocoa to the remaining mixture and mix gently. Pour it over the first half of the pan and sprinkle 125 ml peanuts on top. 7. Bake in the oven preheated to 180 degrees C for 25-30 minutes, until a toothpick comes out dry.

Notes

A black tea or a coffee goes well with it, especially when the cake has cooled a little. If you don't have green sugar, take 250 ml regular sugar and make the syrup the same way, with the same water. The dessert contains eggs, gluten and peanuts, so be careful with allergies. Use the same 250 ml cup for all the ingredients, otherwise the proportions come out wrong. The long pan makes a lower cake, so use the 20 x 10 cm shape. The syrup has to be thick, otherwise the whites will collapse, and if it is too runny, boil it for another minute. Let it cool in the pan before you take it out. It keeps for 3 days in a closed box.