Dessert Recipes - Swedish Raisin Sour Cake Recipe

Ingredients

• 240 g/8 1/2 oz/generous 2 cups plain (all-purpose) flour

• A pinch of salt

• 100 g/4 oz/1/2 cup unsalted (sweet) butter, diced

• 7.5 ml/1 1/2 tsp vanilla essence (extract)

• 90 ml/6 tbsp caster (superfine) sugar

• Cold water, to mix

• 2 eggs, beaten

• 250 ml/8 fl oz/1 cup soured (dairy sour) cream

• 225 g/8 oz/1 1/3 cups raisins

• 60 ml/4 tbsp brandy

• Finely grated rind of 1/2 small lemon

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Method:

1. Sift the all but 15 g/1/2 oz/2 tbsp of the flour and the salt into a bowl. Add the butter and rub in with the fingertips until the mixture resembles bread­crumbs.

2. Add 5 ml/1 tsp of the vanilla, 30 ml/2 tbsp of the sugar and enough water to form a firm dough.

3. Knead gently on a lightly floured surface. Roll out the pastry (paste) and use to line a 23 cm/9 in flan tin (pie pan).

4. Beat together the remaining flour, the remaining sugar, the eggs and soured cream. Stir in the raisins, brandy, remaining vanilla essence and the lemon rind.

5. Pour into the pastry lined tin and bake in a preheated oven at 200°C/400°F/gas mark 6 for about 20 minutes until turning golden.

6. Reduce the heat to 180°C/350°F/gas mark 4 and continue cooking for about 15 minutes or until the filling is just set. Serve warm or cold.