Matt Tebbutt’s sherry cake
- November 2013
- 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)
- 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.
From Matt Tebbutt’s Guilty Pleasures
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.
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.
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