spanish cake, sticky raisin cake Spanish Dessert Recipes 5 1 5 0

Sticky Raisin Cake with Pedro Ximenez Toffee Sauce

Prep Time

25 mins

Cook Time

35 mins

Total Time

This Spanish cake recipe is a variation from a classic sticky toffee pudding using moscatel raisins soaked in coffee and baked into a gooey sponge that is served with a rich toffee sauce made from sweet Pedro Ximenez sherry. It is an indulgent Spanish pudding that will see your dinner table with empty plates at the end of the meal.

6 people

Ingredients
Method

90g soft unsalted butter, plus extra for greasing
150g light muscovado sugar
175g self-raising flour
2 eggs, beaten
2 tsp coffee extract
1 tsp bicarbonate soda
1tsp baking powder
175g moscatel raisins
150ml boiling water
50g pecan nuts, roughly chopped
For the Pedro Ximenez toffee sauce:
125g unsalted butter
175g light muscovado sugar
6 tbsp double cream
50ml Pedro Ximenez sherry

Pre-heat oven to 180C/350F/Gas Mark 4.
Grease with butter a 30cm deep square baking tin and line the base and sides with greaseproof paper.
Put the raisins in a bowl with the baking powder and coffee extract and cover with the boiling water. Leave to stand for five minutes to soften.
Meanwhile, cream your butter and sugar until pale using an electric blender. Add the eggs a little at a time until the mixture is well combined. Fold the flour and baking powder carefully using a wooden spoon and finally add the raisin mix, followed by the chopped pecan nuts and fold the mix gently until well combined.
Pour the mix into the lined tin and bake in the preheated oven for 35 minutes.
While the pudding is cooking, make the Pedro Ximenez toffee sauce by putting the butter, sugar, sherry and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour.
To serve, cut the pudding into square portions, pour over the toffee sauce and serve with some whipped vanilla cream.

Ingredients

90g soft unsalted butter, plus extra for greasing
150g light muscovado sugar
175g self-raising flour
2 eggs, beaten
2 tsp coffee extract
1 tsp bicarbonate soda
1tsp baking powder
175g moscatel raisins
150ml boiling water
50g pecan nuts, roughly chopped
For the Pedro Ximenez toffee sauce:
125g unsalted butter
175g light muscovado sugar
6 tbsp double cream
50ml Pedro Ximenez sherry

Method

Pre-heat oven to 180C/350F/Gas Mark 4.
Grease with butter a 30cm deep square baking tin and line the base and sides with greaseproof paper.
Put the raisins in a bowl with the baking powder and coffee extract and cover with the boiling water. Leave to stand for five minutes to soften.
Meanwhile, cream your butter and sugar until pale using an electric blender. Add the eggs a little at a time until the mixture is well combined. Fold the flour and baking powder carefully using a wooden spoon and finally add the raisin mix, followed by the chopped pecan nuts and fold the mix gently until well combined.
Pour the mix into the lined tin and bake in the preheated oven for 35 minutes.
While the pudding is cooking, make the Pedro Ximenez toffee sauce by putting the butter, sugar, sherry and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour.
To serve, cut the pudding into square portions, pour over the toffee sauce and serve with some whipped vanilla cream.

Add To Basket

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

Bocadillo de Jamón

10 mins

4 people

Bocadillo de Lomo con Queso...

15 mins

2 people

Cantábrico Anchovies, Goats Cheese Butter...

10 mins

4 people

Pepito de Ternera

45 mins

2 people

Browse by Category

Sign up for Weekly Recipes

Latest Posts

Bocadillo de Jamón
23 May 2023
Bocadillo de Lomo con Queso y Pimientos
5 February 2023
Cantábrico Anchovies, Goats Cheese Butter and Toasted Brioche
4 February 2023

Do you want 10% OFF your first order?

*This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!

Explore

Customer Services

Contact

CALL

01937 845 767

info@bascofinefoods.com