Skip to main content

Raisin, apple and white pepper cake

Raisin, apple and white pepper cake recipe. Pepper gives subtle warmth – a lovely cake for oncoming chilly days.
Øivind Haug


Serves 8


125g golden syrup
125g demerara sugar
125g butter
125g raisins
1/2tsp ground cinnamon
11/2tsp freshly ground white pepper
2 eggs, beaten
1 dessert apple, chopped into small pieces and peeled
250g ground almonds
3tbsp apple jelly or apricot jam, melted and sieved, to glaze
  1. Method

    Step 1

    Heat the oven to 150˚C/fan oven 130˚C/mark 2. Put the syrup, sugar, butter and raisins in a pan with 2tbsp water over a low heat. Bring to the boil and simmer for 3 minutes. Remove from the heat and cool for about 10 minutes. Add the cinnamon and white pepper, then beat in the eggs. Stir in the apple, followed by the ground almonds.

    Step 2

    Pour the mixture into a 20 x 10cm loaf tin lined with baking parchment. Bake for 1 hour and 15 minutes, or until the cake feels springy to the touch. To test, insert a skewer into the cake and, if it comes out clean, the cake is done. Unmould the cake and, when it is cool, brush with the jelly.