Matt Tebbutt’s sherry cake
- November 2013
- Serves 12
- Takes 10 minutes to make, 35-45 minutes to cook
This moist sherry cake recipe has a distinctive treacly taste and is simple to make.
- 15g (8.9g saturated)
- 37.1g (17.6g sugars)
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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