1⁄2 cup raisins
4 tablespoons rum
1/3 cup vegetable oil
1 cup plain yoghurt
finely grated zest of 1 large lemon
3⁄4 cup brown sugar
1 3⁄4 cups self-raising flour
1⁄2 teaspoon sea salt
1 1⁄2 teaspoons ground cinnamon
1 1⁄2 teaspoons ground ginger
2 Braeburn apples, peeled, cored and thinly sliced
1⁄2 cup sour cream
2 tablespoons brown sugar, sifted
1 teaspoon vanilla extract
1⁄2 cup cream, softly whipped
Grease and fully line a 24 cm loose-based cake tin with baking paper. Preheat the oven to 150 ̊C.
Combine the raisins and rum in a bowl, cover tightly and microwave on high for 2 minutes. The raisins will absorb all the rum. Uncover and cool. Alternatively, bring to the boil, remove from the heat and leave to cool.
Whisk the eggs, vegetable oil, yoghurt, lemon zest and brown sugar in a large bowl. Stir in the raisins.
Combine all the dry ingredients in another bowl. Add the sliced apple and toss well to coat in the flour.
Pour on the egg mixture and using a large metal spoon, fold together, ensuring there are no pockets of flour.
Tip into the tin and bake for 1 hour and 10 minutes. Cover the top loosely with aluminium foil if it starts to get too brown. Cool in the tin.
Russian Cream: Whisk the sour cream, brown sugar and vanilla until smooth then whisk in the cream.
To serve: Dust with icing sugar and serve with the Russian cream.
Other alcohol such as a sweet dessert wine, brandy or sherry can be used. For a non-alcoholic version soak the raisins in orange or apple juice.
Menu: Serve this with Zucchin and Herb Soup to start, Poached Chicken with Braised Leeks and Mustard Vinaigrette for main, and Green Bean, Broccolini and Asparagus Salad as a side.