Citrus sultana muscadel cake

Recipe from: 4/21/1993 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 100
    unbleached sultanas
  • 125
  • 5
    egg yolks
  • 100
    castor sugar
  • 10
    each, grated lemon and orange peel
  • 110
    extra virgin lightly flavoured olive or sunflower oil
  • 200
    cake flour
  • 2
  • 6
    egg whites
  • 50
    castor sugar


Put sultanas into a small bowl (or glass jar with lid) with muscadel and leave for a few hours or overnight. Whisk egg yolks with 100 g castor sugar until pale and thick, about 5 minutes. Gently stir in citrus peels. Tip sultanas and liquid over egg yolk mixture and pour in olive oil down side of bowl. Sprinkle sifted flour and salt over and, using a metal slotted spoon, fold whole mixture together gently but thoroughly, using a cutting figure of 8 motion. In a large metal bowl, whisk egg whites until stiff, then whisk in 50 g castor sugar a spoonful at a time. Tip cake batter over meringue and fold together gently. Do not overmix. Remember that spreading it into baking pan will mix it further. Pour into a buttered and floured, bottom-lined 20 or 22 cm diameter cake pan and bake at 190 ºC for 20 minutes, then at 170 ºC for a further 20 minutes. Cover top of pan with a piece of foil and leave in switched-off oven for 10 minutes. Turn out and cool on a rack. Sprinkle a few drops of muscadel over to moisten cake. It keeps well for several days. TOTAL KILOJOULE COUNT: 14 210 kJ (3 395 Cal). A portion: 1 775 kJ (425 Cal).

Read more on: bake  |  fruit


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