My grandmother made a wonderful raisin cake, maybe the best I ever had. It was rich and dense, and it was packed with raisins. A few days ago, I started an attempt to follow her path and disclose her secret. I would not say I reached the benchmark already, but I got close – the mistery lies in the right balance of raisins and sugar as well as meal and butter… We have however been quite enthusiastic, and we also liked a lot the idea of such a simple cake with such simple ingredients tasting that good.
Here’s my recipe
Soak 250 g raisins in boiling water to soften, put aside. Mix 200 g all purpose flour with 200 g whole spelt flour, 250 g raw sugar, 12 g baking powder, 300g softened butter, 4 eggs, 1 teaspoon ground vanilla bean, and lemon zest of 1 small organic lemon. Mix well with a big wooden spoon or your kitchen machine, whatever you prefer. The dough will be rich and soft once you’re done with it. Drain the raisins and add to the dough, mix well.
Preheat the oven to 160 °C. Grease a baking can or cover it with pan liner. Fill in the dough and put in the oven. Bake for 70 minutes (cover with kitchenfoil after 50 minutes), take off and let completely cool down. Spread some sugar powder on the cake – and enjoy!
Today’s urban shots
Today’s Berlin views are somehow about the beauty in simplicity as well – and about life on the water (for birds and human beings alike). On a little bicycle trip through Berlin along some beautiful canals, we passed a swan family and some houseboats: