Tip the raisins into a bowl, pour over the sherry, then leave for at the least 30 minutes to melt. Meanwhile, warmth oven to 180C/ fan 160C/gasoline 4. Lightly grease a deep 20cm round cake tin, then line the underside with a circle of greaseproof paper.
Mix collectively the yogurt, oil and eggs. Build the closing dry substances into a colossal bowl, pour in the yogurt mixture, then proceed collectively till smooth. Scoop half the raisins out of the sherry, then proceed into the batter. Spoon into the ready tin and smooth the skin with a spoon. Cook in the oven for 50-55 minutes till the tip springs back when pressed lightly and a skewer inserted into the heart of the cake comes out clear.
Snatch a skewer and slash throughout the cake. Pour over 5 tbsp of the soaking sherry and let it soak in. You’ll be ready to imprint up up to now 3 days upfront and retailer in an hermetic container. Relieve warm or leave to frosty, then mud with icing sugar. Warmth the leisure of the soaked raisins and sherry, then abet alongside the cake with some vanilla ice cream.