In search of an elusive cake once eaten, I tried this recipe by Mietta O’Donnell. I still haven’t found it but this one was deliciously dark and rich with that hint of whiskey shining through.
You must plan ahead to make this cake as you start by soaking ½ a cup of raisins in ½ a cup of whiskey for at least 4 days. When you’re ready to make the cake, preheat your oven to 180ºC (350ºF) and prepare a standard sized round or a rectangular cake tin. Separate 6 eggs and cream the yolks with 300g (10½ oz) of caster sugar. In a double boiler melt 400g (14 oz) of good dark chocolate (70% cocoa) with 225g (8 oz) of unsalted butter and 85ml (2.9 fl oz) of water. Add this to the creamed eggs and sugar followed by 225g (8 oz) of almond meal, 100g (3½ oz) of flour, 1 teaspoon of baking powder and the raisins with their whiskey. Mix well to combine. Beat the remaining 6 egg whites until stiff then fold them carefully into the cake mixture. Spread into the prepared cake tin and bake for 45 – 60 minutes or until the cake tests clean. Allow to cool in the tin before turning out.
michelle picker cooks 