California Raisin Modern Christmas Cake

AuthorCalifornia Raisins
Rating

By Chef Michael Aspiras, Le Petit Souffle

California Raisin Modern Christmas Cake
Yields1 Serving
For the cake:
 240 g California Raisins*
 330 g Good quality unsalted butter
 125 g Caster sugar
 300 g Eggs (or 6 medium-size eggs)
 45 ml Fresh milk
 350 g Cake flour
 3 g Salt
 3 g Baking powder
 3 g Cinnamon powder
 3 g Garam masala
 5 g Lemon zest
 5 g Orange zest
 45 ml Orange juice
*For the California Raisins:
 200 g California Raisins
 35 ml Rum
 100 ml water
 25 g White sugar
For the Crispy California Raisin and Chocolate Dip coating
 55 g California Raisins (chopped)
 55 g Toasted walnuts (chopped roughly)
 200 g White chocolate
 40 g Red cocoa butter
 40 ml Vegetable oil
*For the California Raisins:
1

Cook sugar in water until it turns into a light syrup, add in rum remove from heat.

2

Soak raisins in rum, soak overnight.

For the cake:
3

Grease, line with parchment paper, grease again and flour 4 6 by 3 by 2.5 height loaf pans.

4

Preheat oven to 160°C.

5

Sift all dry ingredients together.

6

Strain and remove excess syrup from raisins, set aside, save the syrup.

7

Strain and remove excess syrup from raisins, set aside, save the syrup.

8

Add in eggs one at a time.

9

Add in milk, then the orange juice.

10

Fold in dry ingredients, then the raisins.

11

Pour or pipe into the prepared loaf pans.

12

Bake for 35 minutes or until baked through.

13

Remove from oven, pour in excess syrup from soaked raisins.

14

Cool down to room temp, and then freeze.

For the Crispy California Raisin and Chocolate Dip coating
15

Melt the chocolate, temper, add color, temper again, and then add the oil.

16

Fold in raisins and walnuts.

17

Dip the frozen cakes until fully covered.

18

Finish by decorating with Christmas ornaments and marshmallows.

CategoryCooking Method

Ingredients

For the cake:
 240 g California Raisins*
 330 g Good quality unsalted butter
 125 g Caster sugar
 300 g Eggs (or 6 medium-size eggs)
 45 ml Fresh milk
 350 g Cake flour
 3 g Salt
 3 g Baking powder
 3 g Cinnamon powder
 3 g Garam masala
 5 g Lemon zest
 5 g Orange zest
 45 ml Orange juice
*For the California Raisins:
 200 g California Raisins
 35 ml Rum
 100 ml water
 25 g White sugar
For the Crispy California Raisin and Chocolate Dip coating
 55 g California Raisins (chopped)
 55 g Toasted walnuts (chopped roughly)
 200 g White chocolate
 40 g Red cocoa butter
 40 ml Vegetable oil

Directions

*For the California Raisins:
1

Cook sugar in water until it turns into a light syrup, add in rum remove from heat.

2

Soak raisins in rum, soak overnight.

For the cake:
3