Raisin and Walnut Slice
Inroduction
About this Recipe
By: Sheridan Rogers
This recipe was given to me on a recent trip to Mildura by Joanne De Blasio of Oak Valley Estate. Originally from Calabria, Joanne uses olive oil in the recipe with olives grown and processed at Oak Valley and sweet intensely flavoured Oak Valley Estate Flame seedless raisins. Joanne’s husband, also from Calabria, makes delicious hand-crafted wines, including an intensely flavoured ‘Vinocotto’, fabulous with duck and quail, or drizzled over soft cheese and fruit or ice cream.
Ingredients
- extra virgin olive oil 2 tablespoons
- sugar 1 cup
- eggs 2 large, at room temperature
- milk 1 cup
- vanilla essence 1 teaspoon or finely grated lemon or orange zest
- self- raising flour 2 cups
- seedless raisins 1/2 cup
- walnuts 1/2 cup, chopped
Preheat oven to moderate (180degC). Line a loaf tin (10cm x 22cm) or 2 bars tins with baking paper. Beat oil and sugar together, add eggs one at a time and mix well. Beat in the milk and essence or zest. Sift in the flour and mix well to combine. Stir through the raisins. Pour into prepared tin and sprinkle walnuts on the top. Bake 30 – 35 minutes. Remove and cool and dust with icing sugar before serving.