Cake recipes
40 minutes
One-bowl chocolate-and-raisin cake

1. Grease a 24 cm tart dish.
2. Place the flour in a bowl and rub in the butter using your fingertips. Add the water and mix using a knife until it forms a ball. Line the tart dish with the pastry and freeze for 1 hour. Preheat the oven to 180°C and bake for 15 minutes.
3. To make the filling, place the chocolate drops and chopped pecans on the base of the tart. Mix the remaining ingredients and spoon over. Bake for 1 hour.
Cook’s note: If you like, melt 4 T honey and 100 g toasted pecans and smooth over the surface of the tart for extra gooeyness. Serve warm with vanilla ice cream.
Find more sweet tart recipes here.
Photographs: Andrea Van Der Spuy
Production: Abigail Donnelly
Food assistants: Emma: Nkunzana And Marizen Smit