Sherry cake

Recipe from: 4/6/1989 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • BATTER
  • 500
    g
    vanilla or lemon flavoured cake mix
  • 90
    g
    instant butter-caramel pudding
  • 5
    ml
    sesame seeds
  • 250
    ml
    Bulgarian yoghurt
  • 4
    large eggs
  • 125
    ml
    sunflower oil
  • extra sesame seeds
  • ICING
  • 280
    g
    icing
  • 125
    ml
    sherry
  • 7
    ml
    lemon rind, grated
  • extra icing sugar
  • candied lemon rind
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Sift the cake mix and instant pudding into a mixing bowl. Add the sesame seeds. Beat the yoghurt, eggs and sunflower oil together until well mixed. Add to the cake mix and pudding mixture and mix well. Grease a ring mould and sprinkle sesame seeds against the greased sides and base. Spoon the batter into the mould and bake for 45 to 50 minutes or until a testing skewer comes out clean. Mix the icing sugar, sherry and lemon rind and pour over the cake when it comes out of the oven. Remove the cake from the mould when it has cooled completely. Sprinkle icing sugar over cake and decorate with candied lemon rind just before serving.
 

Read more on: starch  |  bake
 

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