Milk cake with raisins and nuts
4 servings
70 minutes
Milk cake with raisins and nuts is a classic dessert of European cuisine that delights with its delicate taste and aroma. The origins of this recipe trace back to the traditions of home baking, where the combination of milk, nuts, and dried fruits gives the pastry a special softness and richness. Nuts add a crunchy texture while raisins provide sweet accents. Baked in the oven until golden brown, the cake becomes airy and fragrant, with powdered sugar completing its look and making it especially appetizing. It pairs perfectly with a cup of tea or coffee and can be served as a cozy family dessert or festive treat. The cake easily adapts to different taste preferences, making it a universal classic for lovers of sweet pastries.
1
Beat room temperature eggs with sugar.
- Chicken egg: 3 pieces
- Sugar: 100 g
2
Add milk and vegetable oil, continuing to whisk.
- Milk: 200 ml
- Vegetable oil: 100 ml
3
Mix flour with baking powder and vanilla extract, then add to the mixture.
- Wheat flour: 350 g
- Baking powder (raising agent): 10 g
- Vanilla extract: 10 ml
4
Add crushed nuts and raisins, mix well.
- Crushed walnuts: 50 g
- Raisins: 50 g
5
Grease the baking pan with butter and sprinkle with flour.
6
Bake in a preheated oven at 175° for 40-45 minutes.
7
Check the readiness of the cake with a toothpick. After cooling, sprinkle with powdered sugar.
