Wise Home Cooking: Vegan raisin cake with walnuts and tangerine
Our beloved Chef Carolina Doriti brings a delicious, full of aromas, vegan cake that you can enjoy anytime of the day, with Wise Greece products!
430gr all purpose flour
250ml sunflower oil
180gr brown sugar
1 tsp powdered cinnamon
½ tsp powdered clove
¼ tsp powdered nutmeg
140ml tangerine juice
Zest from one unwaxed, organic tangerine
1 jar 250gr golden raisin & walnut spread by Prigipissa Stafida
125ml carbonated water
2 tsp baking soda
80gr chopped walnuts
Powdered sugar, cinnamon
Preheat oven at 180C. Sift flour in a bowl and mix in the cinnamon, clove and nutmeg. Set aside. In a second larger bowl whisk the oil and sugar until thick and creamy. Add in the zest and mix.
Put the tangerine juice in a large cup or glass. Holding it on top of the oil mix, stir in it the baking soda and pour it in your mix. Add in the raisin spread and chopped walnuts and mix well. Gradually start adding the flour mix into the wet mix while stirring until all is incorporated.
Grease a baking tin (around 27cm diameter) and pour in the cake mix. Bake at 180C for about 40 minutes. To check it is ready, insert a toothpick or a knife and it should come out clean. Allow the cake to cool down before transferring it onto a platter. Sprinkle with powdered sugar and cinnamon.