ITALIAN SPONGE CAKE WITH AFRICAN TWIST

ITALIAN SPONGE CAKE WITH AFRICAN TWIST
Ek het nou hierdie vinnige Italiaanse sponskoek gebak en dit ruik heerlik! Sodra dit afgekoel is gaan ek proe.
Super quick and easy recipe but YOU DO NEED A SCALE to weigh ingredients.
4-5 eggs, cracked in a bowl and weighed
Rest next 3 ingredients must each weigh the same as the eggs:
Soft butter
Self raising flour and 1 teaspoon of baking powder extra
Castor sugar
Pinch of salt
100 ml dried raisins soaked in Amarula Gold liqueur (or rum as traditionally done) till completely swollen out (I left them for 3 days until they could not walk straight anymore😃)

Mix all the ingredients together in mixing bowl of your Kenwood or blend by hand with wooden spoon.
Spoon into a ring cake tin or Bundt pan that has been thoroughly sprayed with non-stick spray. Smooth the surface and bake in pre-heated oven at 180°C for 45 min until the top is golden brown and baked throughout.
Allow to sit in tin for a few minutes before turning out on a cooling rack.
I think this will make fantastic French toast in 2 day’s time if there is anything left!
Recipe posted by Elsabie Templeton
Photo: Elsabie Templeton