Name: Sherry cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 500.00 g cake mix vanilla or lemon; 90.00 g instant pudding butter-caramel; 5.00 ml sesame seeds; 250.00 ml yoghurt Bulgarian; 4.00 eggs large; 125.00 ml sunflower oil; sesame seeds; 125.00 ml sherry; 7.00 ml lemon zest only; icing sugar extra; lemon candied peel

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Ingredients (11)

BATTER

500.00 g	cake mix — vanilla or lemon
90.00 g	instant pudding — butter-caramel
5.00 ml	sesame seeds
250.00 ml	yoghurt — Bulgarian
4.00	eggs — large
125.00 ml	sunflower oil
	sesame seeds

ICING

125.00 ml	sherry
7.00 ml	lemon — zest only
	icing sugar — extra
	lemon — candied peel

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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.