Orange and raisin cake
Try our orange and raisin cake, a moist and fruity dessert that’s perfect for those who love fresh and delicious flavors. This cake combines the delicate aroma of orange with juicy raisins, creating a tender texture and a well-balanced taste. Ideal for an afternoon snack or a light dessert, follow our step-by-step guide to make this easy cake that the whole family will enjoy.
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Preparation 10 min
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Rest 6 h 00
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Baking 40 min
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Servings 8
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Level Débutant
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Energy ≈ 480 kcal / serving
Ingredients
Orange and raisin cake
Icing (Optional)
Heritage recipe
This recipe is a gift from Noubahar Hasnain a precious culinary heritage that perpetuates his love of cooking.
You can thank her or pay tribute to her by leaving a little comment 😻.
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Preparation steps
Cake Preparation
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 40 min
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Glaze Preparation (Optional)
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Orange and raisin cake
Try our orange and raisin cake, a moist and fruity dessert that’s perfect for those who love fresh and delicious flavors. This cake combines the delicate aroma of orange with juicy raisins, creating a tender texture and a well-balanced taste. Ideal for an afternoon snack or a light dessert, follow our step-by-step guide to make this easy cake that the whole family will enjoy.
Ingredients
Orange and raisin cake
- Raisins secs Sultana : 120 grams
- Orange (Juice and Zest) : 1
- Soda au gingembre (Type Canada Dry) : 3 tablespoons
- Beurre doux (Soft) : 170 grams
- Sucre en poudre : 150 grams
- Oeufs : 3
- Farine : 190 grams
- Levure chimique : 1.5 tablespoon
- Sel : 1 pinch
Icing (Optional)
- Orange (Juice) : 3 tablespoons
- Sucre glace : 150 grams
Preparation steps
Cake Preparation
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In a bowl, combine the sultana raisins, orange juice, orange zest, and ginger ale (such as Canada Dry).
Cover and let rest in the refrigerator overnight, or for at least 6 hours, allowing the raisins to absorb the flavors. -
Preheat the oven to 180°C (350°F).
Using an electric mixer, cream the butter until light and fluffy.
Add the sugar and beat again until the mixture is smooth.
Incorporate the eggs one at a time, beating well after each addition. -
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter and egg mixture, mixing at low speed or using a spatula.
Gently fold in the soaked sultana raisins (with their juice) using a spatula to evenly distribute them. -
Line a 20 cm (8-inch) springform pan with parchment paper.
Pour the batter into the pan and smooth the top.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan before removing. - Temperature: 180°C
- Heat: rotary
- Baking time: 40 min
Glaze Preparation (Optional)
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In a bowl, mix the fresh orange juice and powdered sugar until smooth and slightly thickened.
Drizzle the glaze over the cooled cake, letting it gently flow over the edges for an attractive finish.
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