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Sticky sherry cake with muscatels

Jill Dupleix
Jill Dupleix

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More please: A very grown-up sticky toffee pudding.
More please: A very grown-up sticky toffee pudding.Lisa Maree Williams

Meet the new sticky toffee pudding - sticky sherry cake. Pedro Ximenez is a rich, treacly dessert sherry, traditionally produced in the Spanish region of Montilla-Moriles in Andalucia. The white Pedro Ximenez (PX) grapes are dried in the hot sun to concentrate their sweetness before being pressed, fermented, fortified and barrel aged. Serve this grown-up treat with whipped cream, yoghurt or ice-cream and lashings of sticky syrup.

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Ingredients

  • 3 eggs

  • 150g castor sugar

  • 150ml Pedro Ximenez sherry (available from leading liquor stores for about $20)

  • 150ml olive oil

  • 1 tbsp grated orange zest

  • 180g plain flour, sifted

  • 2 tsp baking powder

  • icing sugar for dusting

For the syrup

  • 100g muscatels or raisins

  • 150ml Pedro Ximenez

Method

  1. Step 1

    Heat the oven to 180C. To make the syrup, boil the Pedro Ximenez for two minutes until syrupy, add the muscatels or raisins and set aside to cool.

  2. Step 2

    To bake the cake, lightly oil a 20-centimetre diameter cake tin. Beat the eggs and sugar with an electric mixer until pale - about five minutes. Add the Pedro Ximenez, olive oil and orange zest, mixing well. Sift the flour and baking powder into a second bowl, and gradually pour in the cake batter, whisking by hand until smooth.

  3. Step 3

    Pour the batter into the cake tin and bake for 45 minutes or until an inserted skewer comes out clean. Leave to cool for at least 20 minutes.

  4. Step 4

    Dust the cake with icing sugar and top with the muscatels or raisins. Drizzle with the syrup and serve with cream, ice-cream or yoghurt.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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