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Butternut-and-sage strappate (torn lasagne)

50 minutes

Great value

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15 minutes

Cheese recipes

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10 minutes

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Italian recipes

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6 hours

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Cake recipes

One-bowl chocolate-and-raisin cake

40 minutes

One-bowl chocolate-and-raisin cake

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes’ soaking time

Cooking Time 40 minutes

Ingredients

3⁄4 cup strong, hot coffee
150 g raisins
210 g flour
60 g cocoa powder
1 1⁄2 t baking powder
a pinch salt
1 free-range egg
1⁄3 cup olive oil
1 T vanilla extract
1⁄2 cup milk
1 cup Woolworths long-life cream, chilled and beaten

Method

1. Soak the raisins in the hot coffee for 30 minutes. Preheat the oven to 180°C.

2. Place the dry ingredients in a bowl and whisk in the remaining ingredients except the cream. Add the raisins and 1⁄4 cup of the soaking liquid.

3. Pour the batter into a 23 cm greased cake tin. Bake on the middle rack of the oven for 40 minutes. Cool, then remove from the tin.

4. Whisk the raisin soaking liquid into the cream and spread over the cake, or use a piping bag to make a pretty pattern.

Find more one-bowl bakes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay

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Butternut-and-sage strappate (torn lasagne)

Ravioli with Gorgonzola cream

Classic Fettuccine Alfredo

Cheesy brinjal bake

Lamb ragù pasta

ClemenGold tiramisu

Italian tuna meatball soup

Amadumbe gnocchi

Lentil ragú

Pulled lamb lasagne

Crumbed pork rib-eye steaks

One-bowl chocolate-and-raisin cake

One-bowl chocolate-and-raisin cake

Ingredients

Method