ingredients Butter Cake with Raisin and Rum
- use 6-cup mini cake pan, diameter 7cm / 2.8 inches
- 100 g (3.5 oz) unsalted butter, room temperature
- 1 egg yolk (20g / 0.7 oz)
- 1 egg white (40g / 1.4 oz), well-chilled
- 35 g (1.2 oz) granulated sugar, for butter
- 35 g (1.2 oz) granulated sugar, for an egg white
- 10 g (1/2 Tbsp) honey
- 45 g (3 Tbsp) rum
- 15 g (2.5 Tbsp) ground almonds
- 85 g (3 oz) cake flour or all-purpose flour
- lemon zest of 1 lemon
- 75 g (2.6 oz) raisins
- 2 tsp flour to coat raisins
- 1 Tbsp granulated sugar
- 2 Tbsp boiling water
- 1/2 Tbsp rum
- 1/2 Tbsp lemon juice
- Cream Cheese Frosting
- 70 g (2.5 oz) cream cheese
- 30 g (1 oz) powdered sugar
- 1 tsp lemon juice
- Baking temperature and time
- 180 ℃ / 356 F for 25 minutes
- Preheating; 200℃ / 392 F
Preheat an oven to 200℃ / 392 F.
Soften the butter at room temperature.
Put an egg white in a large bowl and let it sit in a fridge to chill.
Brush the cake pan with butter, sprinkle with bread flour, and knock off the excess flour. Let it sit in a fridge.
Soak raisins in lukewarm water to soften for 15 minutes. Then drain it, and pat it dry with a paper towel.
Zest a lemon. Please zest only the lemon surface thinly.
Cream unsalted butter until smooth and soft, like mayonnaise. Add granulated sugar in two batches. Use a spatula to mix well each time.
Use an electric hand mixer to beat on low speed for 4-5 minutes until whitish. Add egg yolk and beat until smooth.
Add honey and beat until smooth. Add rum, and mix slowly at first to prevent splattering. Then beat at low speed until smooth and creamy.
Add ground almonds and lemon zest, and use a spatula to mix well while crushing lumps until smooth.
Take the egg white out from the fridge. Use an electric hand mixer to beat on high speed. When it turns whitish, add half the granulated sugar.
Beat it another 1 minute until heavy, and add the other half of sugar.
Beat it until peaks form. The tip should hang down lightly.
Beat it on low speed for 30 seconds to smoother it.
Add 1/3 of the meringue to the butter mixture and mix well until smooth. Sift cake flour in it and fold it until you don’t see almost any flour left.
Add the remaining meringue in two batches. Fold it gently so as not to break the bubbles of meringue. When it becomes marble, add the 2nd meringue. In the end, fold it until you don’t see any meringue left.
Toss the raisins with 2 tsp flour.
Sprinkle half the raisins over the batter so as not to stick together between raisins. Fold it roughly 2-3 times, and then sprinkle the other half over. Fold it roughly 5-6 times.
Put in the pan, lower the oven to 180℃ / 356 F, and bake for 25 minutes until golden brown.
Remove it from the oven, and immediately lightly drop the pan on the work surface to prevent shrinkage.
Cool it as it is for 10-15 minutes, and then remove the cake from the pan.
【Brush with syrup.】
Add hot water to the granulated sugar and stir well to dissolve. Let it cool for 5 minutes, then add rum and lemon juice and stir.
Gently brush each cake with the syrup. (You don’t have to use up the syrup.)
[Cream Cheese Frosting]
Let cream cheese smooth. Sift powdered sugar in it and mix well until smooth. Add lemon juice and mix well.
Transfer the cheese cream, and pipe it on the top of the cake. It’s all done!
enjoy | foodzod