AuthorCalifornia RaisinsBy Chef Michael Aspiras, Le Petit Souffle
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:
1Cook sugar in water until it turns into a light syrup, add in rum remove from heat.
2Soak raisins in rum, soak overnight.
For the cake:
3Grease, line with parchment paper, grease again and flour 4 6 by 3 by 2.5 height loaf pans.
5Sift all dry ingredients together.
6Strain and remove excess syrup from raisins, set aside, save the syrup.
7Strain and remove excess syrup from raisins, set aside, save the syrup.
8Add in eggs one at a time.
9Add in milk, then the orange juice.
10Fold in dry ingredients, then the raisins.
11Pour or pipe into the prepared loaf pans.
12Bake for 35 minutes or until baked through.
13Remove from oven, pour in excess syrup from soaked raisins.
14Cool down to room temp, and then freeze.
For the Crispy California Raisin and Chocolate Dip coating
15Melt the chocolate, temper, add color, temper again, and then add the oil.
16Fold in raisins and walnuts.
17Dip the frozen cakes until fully covered.
18Finish by decorating with Christmas ornaments and marshmallows.
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
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