I know, I know, I should have shared this last Christmas, but as you know, I got married last December, and that month was more about wedding preps and post-wedding celebrations than yuletide occasions for me. Also, there was probably too much Christmas everything on your feed already—you wouldn’t have noticed my post on a cake you can bake for Christmas using California Raisins.
California Raisins mascot with Chef Michael Aspiras
But this Sunday, we’re celebrating Pasko ng Pagkabuhay or Easter Sunday—which my Dad and all priests would always say is more important than Christmas. So I thought it would be the perfect time to share this recipe by Chef Michael Aspiras of Le Petit Souffle and Scout Honor. It’s for a delectable cake made with California Raisins that you can serve family and other guests who would be joining your Easter festivities.
Note that California Raisins are fat- and cholesterol-free, low in sodium, and naturally sweet, so you can reduce the amount of refined sugar you would otherwise need to use in your cake.
For the cake:
240g California Raisins*
330g good quality unsalted butter
125g Caster sugar
300g eggs (or 6 medium-size eggs)
45ml fresh milk
350g cake flour
3g baking powder
3g cinnamon powder
3g Garam masala
5g lemon zest
5g orange zest
45ml orange juice
*For the California Raisins:
200g California Raisins
25g white sugar
1. Cook sugar in water until it turns into a light syrup, add in rum, then remove from heat.
2. Soak raisins in rum overnight.
1. Grease, line with parchment paper, grease again, and flour loaf pans (4.6 x 3 x 2.5 height).
2. Preheat oven to 160°C.
3. Sift all dry ingredients together.
4. Strain and remove excess syrup from raisins. Set aside, save the syrup.
5. Using a planetary mixer with paddle attachment, cream butter and sugar until light and fluffy.
6. Add in eggs one at a time.
7. Add in milk, then orange juice.
8. Fold in dry ingredients, then the raisins.
9. Pour or pipe into the prepared loaf pans.
10. Bake for 35 minutes or until baked through.
11. Remove from oven, then pour in excess syrup from soaked raisins.
12. Cool down to room temp, and then freeze.
For the Crispy California Raisin and Chocolate Dip coating:
55g California Raisins (chopped)
55g toasted walnuts (chopped roughly)
200g white chocolate
40g red cocoa butter
40ml vegetable oil
Candy Easter eggs and marshmallows for decor
1. Melt the chocolate, temper, add color, temper again, and then add the oil.
2. Fold in raisins and walnuts.
3. Dip the frozen cakes until fully covered.
3. Finish by decorating with Easter eggs and marshmallows.
California Raisins are available in leading supermarkets nationwide. Learn more about California Raisins and recipes by visiting calraisins.org and caraisins.com, or checking out their official Facebook page.