Ingredients
- 1 egg
- 1 warm espresso
- 3/4 instant espresso powder
- 220 gr flour
- 150 gr granulated sugar
- 110 gr raisins
- 60 gr butter (unsalted)
- 16 ml scant water (hot)
- 9 gr baking powder
- 8 gr flour
- 5 gr dutch process cocoa
- 2 gr nutmeg (ground)
- 2 gr salt
cloves and salt together. Beat in flour mixture, alternately with espresso in 3 additions, beginning and ending with flour. Toss raisins with 1 tablespoon flour. Fold in batter. Butter and flour 20 cm cake pan. Pour batter into pan and smooth top. Bake at 350 degrees until cake shrinks slightly away from side of pan. Cake should still be slightly moist inside, about 40 minutes. Cool on rack. Invert cake onto serving plate. Sprinkle with powdered sugar. Serve with whipped cream. ----
