Raisin and Orange Juice Cake

Ingredients

• 120 g Unsalted butter (At room temperature, softened)
• 150 g Granulated sugar
• 45 ml Fresh orange juice (Approximately 3 tablespoons)
• 150 g Raisins (Soaked 10 min in warm water)
• 30 ml Water (For soaking the raisins)
• 200 g All-purpose flour (Sift before use)
• 5 g Baking powder (Approximately 1 teaspoon)
• 1 g Salt (A pinch)

Instructions

1. Raisin soaking

   Place the raisins in a small bowl, cover with warm water (or a light tea) and let soak for 10 minutes. Drain afterwards and set aside.

   Time: PT10M

2. Preheating the oven

   Preheat the oven to 180 °C while you prepare the batter.

   Time: PT0M

   Temperature: 180°C

3. Cream the butter and sugar

   In the bowl, beat the softened butter with the granulated sugar until a pale and creamy mixture forms (about 5 minutes).

   Time: PT5M

4. Incorporating the orange juice

   Add the orange juice, spoon by spoon, whisking continuously until the liquid is fully incorporated.

   Time: PT5M

5. Chill rest

   Place the bowl in the refrigerator for 2 minutes to facilitate the incorporation of the flour.

   Time: PT2M

6. Preparing the dry ingredients

   Sift the flour with the salt and baking powder into another bowl.

   Time: PT2M

7. Incorporating the flour

   Add the sifted flour to the butter‑sugar mixture in several additions, gently folding with the spatula until a homogeneous batter forms.

   Time: PT5M

8. Adding the raisins

   Fold the drained raisins into the batter and distribute evenly.

   Time: PT2M

9. Preparing the pan

   Butter and flour a 20 cm loaf pan, then pour the batter in, smoothing the top with the spatula.

   Time: PT2M

10. Baking

    Bake the cake for 55 minutes at 180 °C, or until a knife inserted in the center comes out clean.

    Time: PT55M

    Temperature: 180°C

11. Cooling

    Let the cake cool in the pan for 10 minutes, then unmold and place on a rack to cool completely before slicing.

    Time: PT15M

Nutrition Facts

Calories

330

Protein

3 g

Carbohydrates

50 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Granulated sugar: Cane sugar, Reduced coconut sugar
• Instead of Fresh orange juice: Orange blossom water, Water + orange zest
• Instead of Raisins: Dried cranberries, Mixed dried fruits
• Instead of Water: Light tea
• Instead of All-purpose flour: Whole wheat flour, Gluten‑free flour
• Instead of Baking powder: Homemade leavening powder (baking soda + cream of tartar)

Equipment Needed

• Mixing bowl
• Electric or hand whisk
• Silicone spatula
• Measuring tools (spoons and cups)
• Sieve or fine strainer
• Loaf pan (20 cm)
• Oven
• Cooling rack
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Soak the raisins so they are well hydrated.
• Achieve a creamy and homogeneous butter‑sugar mixture.
• Incorporate the orange juice slowly to avoid separation.
• Do not overmix after adding the flour.
• Check doneness with the tip of a knife.

Chef Tips from the Video

• Replace part of the orange juice with orange blossom water for a subtler flavor.
• Add candied orange zest to the batter to intensify the aroma.
• Lightly dust with powdered sugar before serving for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: Keep away from moisture for 1 to 2 days.

Make-Ahead Tips

• The cake stores very well and can be made the day before.
• Wrap slices in cling film to keep them moist.