Preparation time: 30 minutes

Servings: 10

INGREDIENTS

Keksie Trafasie:

• 400g Faja Lobi Keksie Trafasie
• 200g raisins
• 150 ml brown ale
• 200g butter
• 1 Tbsp cinnamon
• 50 ml milk
• 1½ Tbsp Greek yogurt
• 2 Tbsp brown rum
• 7 eggs (M)
• 2 tsp Laigsingh Almond Essence (aroma)

Topping:

• Butter or brown rum
• Nonpareils

Kitchen tools:

• Cake mold, ⌀ 24 cm
• Mixer with whisks
• Baking paper
• Tinfoil
• 1 bamboo skewer

PREPARATION

Chop the raisins coarsely and soak them in the brown ale one night in advance, for 8 hours at most. Bring all ingredients to room temperature and make sure the butter has softened. Place the oven tray slightly lower than the middle of the oven and preheat the oven at 150 °C. Place the baking paper over the cake mold.

Beat the butter at the highest speed in a mixing bowl, using the mixer, until soft and creamy. Add the Keksie Trafasie cake mix, cinnamon, milk, yogurt, brown rum, eggs, Laigsingh Almond Essence aroma and soaked raisins (don’t drain) at once. Mix it with the mixer at the lowest speed for 1 minute until smooth. Then beat the batter using the mixer at the highest speed for 3 minutes until fluffy.

Pour the batter into the cake mold, smoothen the surface, then bake the cake in the oven until done and golden brown (convection oven: 25-30 min., or electric oven: 35-40 min.). Pierce the middle of the cake with a bamboo skewer. If the skewer comes out clean and dry, the cake is done.

Take the cake mold out of the oven, place it on an oven tray, put a clean and dry dishcloth on top, and let it cool for 10 minutes. Then take the cake out of the cake mold, remove the baking paper, cover the cake with tinfoil, and let it cool for 1 hour.

Brush the cake with melted butter or brown rum, then decorate it with the nonpareils.

This recipe was made available to you by Faja Lobi.