Apple and raisin cake recipe

Prepare all ingredients

Step 1: Stir-fry the filling. Add all ingredients from step 1 to a non-stick pan and stir-fry over medium-low heat until the water boils.

Cover the pot and simmer over low heat for 10 minutes.

Once the water has evaporated, it's done. ⚠️If it has already boiled dry before the time is up, add some water as needed, and make sure to cook for 10 minutes.

Set aside the stir-fried filling.

Step 2: Prepare the cake batter with softened butter

Add brown sugar and salt and beat on high speed until fluffy.

Add one egg yolk and mix well at medium speed.

Add the second egg yolk and mix well at medium speed.

Add 1/3 of the sifted flour (pre-mixed with baking powder) and 1/3 of the milk, and mix at medium speed until smooth.

Add 1/3 of the flour and 1/3 of the milk for the second time, and mix well.

Add the remaining flour and milk for the third time, and mix at medium speed until smooth.

Add the cooked filling and mix well with a spatula.

Add 8 paper liners to a 12-cavity mold. Pour the batter evenly into the 8 paper liners and tap the mold a few times.

Place in the upper rack of a preheated oven at 180 degrees Celsius and set the baking time to 20 minutes. ⚠️ Oven performance varies, so please adjust the temperature between 170-180 degrees Celsius according to your own oven's characteristics. Keep the time at 20 minutes. To check if the oven is done, insert a toothpick and remove it. If the toothpick is smooth, the oven is done. Otherwise, extend the baking time appropriately.

After baking, transfer to a wire rack to cool completely, then seal in packaging. Store at room temperature; the best time to enjoy is within 36 hours. Refrigerate for up to 3 days. If the cake hardens after refrigeration, you can reheat it before eating.

tasty!