? Milk-based cake with raisins in the oven

" Ingredients:
Sugar - 100 g
Butter - 100 g
Egg - 1 piece
Salt - a pinch
Room-temperature milk - 300 ml
Flour - 240 g
Baking powder - 1.5 tsp
Raisins - 80 g
Icing sugar for serving (optional)

A light and fluffy milk raisin cake: soak and dry the raisins, combine the butter with sugar and egg, then add the milk, flour, and baking powder. Sprinkle the raisins with flour and stir into the batter. Pour the batter into the pan, and bake for 1 hour at 180C. Check for doneness with a wooden skewer. Serve the cake chilled, optionally dusted with powdered sugar.

Instructions:

Measure the raisins in advance, place them in a deep bowl, and pour boiling water over them.

After 3-5 minutes, drain the water and pat the raisins dry.

It's best to dry the raisins on a clean kitchen towel (or paper towels, or plain white napkins).

Remove the butter from the refrigerator ahead of time and allow it to warm to room temperature.

Place the softened butter in a deep bowl, then add the sugar.

Using a fork, mix the sugar and butter until smooth.

Crack the raw egg into the bowl and add a pinch of salt.

Using a fork, mix the egg, butter, and sugar.

Pour in the room-temperature milk and mix until smooth.

Add the baking powder and half the flour and mix.

Then gradually add the remaining flour, stirring with a spatula.

When adding flour, be sure to adjust the consistency of the dough.

You should get a smooth, airy dough, similar in appearance to medium-thick sour cream. It will flow off the spatula in a wide ribbon.

Mix the dried raisins with two teaspoons of flour.

The flour will help the raisins disperse more evenly throughout the dough.

Add the raisins to the dough and mix well.

Use any suitable baking dish.

I used a round cake pan with a diameter of 15 cm.

Since I used a silicone pan, I didn't grease it with anything.

If you have a ceramic or iron pan, be sure to grease it with vegetable oil.

Pour the batter into the pan.

Bake the cake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 1 hour.

Ideally, preheat the oven and bake the cake immediately after pouring the batter into the pan.

This will ensure the raisins are more evenly distributed throughout the finished cake (if you leave the batter in the pan for too long, the raisins will begin to settle to the bottom).

Check the cake for doneness with a wooden skewer (if the skewer comes out clean after piercing the cake, the cake is ready).

Remove the cake from the oven, wait about five minutes, and carefully remove it from the pan.

Once the cake has cooled completely, you can sprinkle it with powdered sugar.

This light and airy raisin cake is best enjoyed chilled and goes especially well with a glass of cold milk or a cup of hot tea.


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