Raisin Walnut Cake
175gr plus 4 tablespoons of unsalted Butter (room temperature)
4 Eggs (room temperature)
150gr plus 37.5gr of sifted plain Flour
75gr of Wheat Starch
2 teaspoons of Baking Powder
100gr Sultanas or Raisins
225gr of Sugar
2 tablespoons of Orange Juice
1 teaspoon of Orange Zest
1 tablespoon of Lemon Zest
1 teaspoon of Cinnamon
Pinch of Salt
120gr of chopped Walnuts
1 Loaf tin oiled and dusted with flour
How to prepare
Preheat the oven to 170˚C.
Use a wooden spoon to cream the butter and sugar together.
Add the eggs one at a time then the orange juice, orange and lemon zests and combine well.
In a separate bowl mix the flour, wheat starch, baking powder, sultanas or raisins, cinnamon and salt.
Next slowly add to the liquid mixture, add the butter with a spoon, then walnuts and combine.
Pour the batter evenly into the loaf tin and place on the centre shelf of the oven.
Bake for approx. 1 hour and until a toothpick can be removed cleanly.
Let it stand for 15 minutes before removing the cake onto a wire rack to cool down.
The Turkish name for this dish is Uzumlu-Cevizli Kek