This super moist and delicious raisin butter cake is an improved version of mine. I'm sure it will become your new favourite cake! It is so easy to make from scratch. It's the best, crispy edge and moist buttery sponge texture, my absolute favourite to go for afternoon treats and it is perfect with a cuppa and cappuccino and builds up extra emotions range to extremely happy.
I don't remember how many years I haven't gone to a bakery shop and all my cakes and breads are better than store bought. you know what you are putting in for the ingredients and the largely fresher from your oven and tastier and healthier of course, and satisfaction in tastes and bring up good mood.
Makes 4 cupcakes
Double the recipe can makes 1lb loaf
See video.
Ingredients:
• 1 whole egg, free range
• 25g golden granulated sugar, optional
• 50-65g cake flour (It's worked either ones).
• 1/4 tsp baking powder
• 20-25g whole milk
• 20g butter
• a pinch of salt
• 35g-45g flame raisins
or mixed fruits
• 2 teaspoons honey
Method:
1) Hand whisk the egg and sugar together in a bowl until lots of small air bubbles.
2) Add the cake flour and baking powder, do not use expired or old baking powder.
3) In a saucepan, add whole milk, butter and a pinch of salt, cook in medium heat for 2 minutes. Keep an eyes on it.
4) Pour into the cake mixture while is warm.
5) Mix all together until smooth batter.
6) Soaked flame raisins in a hot water, drain and add 2 teaspoons honey and stir well.
7) Spoon the cake mixture into paper cases. Sprinkle raisins on the cake top.
8) You do not need to preheat the air fryer. without preheating, 160C/150C and bake for 20 minutes. Sit in the air-fryer for 5 minutes. Exactly the same temperature and time in the oven too.
1lb loaf cake, doubled the recipe, 150C bake for 35-40 minutes.
Recipe Source: Josephine's Recipes
No comments:
Post a Comment