The best raisin and walnut cake for fall

Look no further if you love raisins and walnuts and want a great cake to pair with your afternoon tea or coffee.

Fall is right around the corner and nothing like the aroma of cinnamon makes you feel it. This cake is filled with walnuts, raisins, and a mixture of cardamom and cinnamon spice which is just the right combination for a cozy fall afternoon treat.

Preparation time	30 minutes
Cook time	50-60 minutes
Servings	8-12

Ingredients

4 eggs

2 cups flour

1 cup sugar

1/4 cup almond flour

1 cup milk

1 cup oil

2 tsp baking powder

1 tsp cardamom

1 tsp cinnamon

1 cup ground walnut

1/2 cup raisins

1 tbsp rosewater (optional)

For the topping

1/4 cup almond flakes

1 tbsp sesame (optional)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. line the bottom of a 9-inch springform cake pan with parchment paper. Grease the sides with oil or butter and dust it with flour.

   
   

3. Beat the eggs and sugar with a hand or stand mixer on high speed for 8 -10 minutes until its color changes and the consistency gets thick.

4. Add the milk and oil and beat for 1 minute.

5. Add flour, almond flour, baking powder, cinnamon, and cardamom all at once and beat at the lowest speed until everything is combined.

6. Add the walnuts and mix the batter.

7. add 3/4 of the batter into the pan.

8. Spread the raisins on the batter.

9. Add the rest of the batter and try to cover all the raisins.

10. add the sliced almonds on top and sprinkle the sesame to cover the batter.

11. Place the pan in the oven for 50 to 60 minutes or until the toothpaste inserted comes out clean.

12. Let the cake cool completely, release the sides with a knife, and then take it out of the pan carefully and place it on a plate.

Important notes about this cake

1. It is very important to put the raisins after filling the pan with 3/4 of the cake batter. This method will prevent the raisins from burning and turning bitter.

2. The baking time can slightly vary based on the size and type of your oven.

3. Do not skip step 10. The sliced almond is the very important part of this cake that serves both purposes of the nutty taste and the beautiful presentation.

4. Make sure you beat the eggs and sugar for at least 7 minutes or you won't reach the soft cake texture.

5. You can use any kind of oil, I ran out of vegetable oil and instead used olive oil and it turned out beautiful. It is even healthier this way. Just make sure you use a kind of olive oil that does not have much of a smell.