This cake is packed with raisins, perfect for breakfast with tea or coffee.
- 1 1/2 cup (375 ml) extra virgin olive oil
- 1 kg plain flour
- 2 cups sugar
- 1 1/2 cup lukewarm water
- 1/2 cup (125 ml) brandy
- 1 cup fresh orange juice
- 2 1/2 cups raisins, cut in half
- 1 tbs powder nutmeg
- 1 tsp cloves
- a pinch of cinnamon
- 1 tsp baking soda, dissolved in the orange juice
- 1 tsp baking powder
Preheat oven at 180° C.
In a large bowl, mix with your hands in circular movements sugar, and olive oil, until completely blended.
Add water, brandy, spices and soda dissolved in orange juice.
Mix flour and baking powder.
Add gradually to bowl and mix well until the dough is thick.
Transfer mixture to a lightly oiled oven proof dish, sprinkle with a little oil and bake for about 45-60 minutes.
To check readiness, pierce the center of the cake with a knife (it should come out clean).
Cool and cut cake in squares.