Matt Tebbutt’s sherry cake

Portion size: Serves 12
Takes 10 minutes to make, 35-45 minutes to cook
Difficulty: easy

Recipe by: Matt Tebbutt

This moist sherry cake recipe has a distinctive treacly taste and is simple to make. You cane make it in advance – could it be a Christmas cake alternative this year?

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Ingredients

125g unsalted butter, softened, plus extra for greasing the cake tin
225g self-raising flour, plus extra for dusting the cake tin
125g caster sugar
2 medium free-range eggs
1 tsp bicarbonate of soda
1 tsp vanilla extract
200ml pedro ximénez sweet sherry (see Know-how)
Icing sugar for dusting (optional)

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Method

Preheat the oven to 180°C/fan160°C/gas 4. Grease a 23cm round cake tin with melted butter, line the base with a disc of baking paper, then dust with flour.
Beat together the butter and sugar in a stand mixer or by hand until fluffy and pale. Beat in the eggs, one by one, then, using a metal spoon, gently fold in half the flour, the bicarbonate of soda and the vanilla extract. Add the sherry and fold in along with the remaining flour.
Pour everything into the prepared cake tin and bake for 35-45 minutes until risen and cooked through. (Test by pushing a skewer into the centre of the cake – it will come out clean when the cake is done.) Allow to cool a little in the tin, then turn out onto a wire rack to cool fully.
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From Matt Tebbutt’s Guilty Pleasures

Nutrition

329kcals Calories
15g (8.9g saturated) Fat
4.6g Protein
37.1g (17.6g sugars) Carbs
1.2g Fibre
0.3g Salt

Make Ahead

Freeze the whole finished cake, wrapped in baking paper, then tightly packed into a freezer bag. It will keep for up to 3 months. Defrost to serve.

Cook smarter

The grapes used to make sweet, treacly pedro ximénez sherry are partially sun-dried before being pressed and fermented. The sherry is then aged for years in wooden barrels to produce a very sweet style of sherry. If you can’t find it or want something drier or sharper, use palo cortado or oloroso sherry.