½ kilo plain white flour
300g of white sugar
100g of unsalted butter
A teaspoon of olive oil
100g of raisons
The grated peel of one lemon
A small packet of powdered yeast
2-3 tablespoons of fine bread crumbs
A medium sized glass of milk
A small glass of any sweet liqueur that you have in your cupboard such as Grand Marnier, Sweet Sherry etc
Soften the raisons in the liqueur and squeeze out the excess liquid keeping them aside.
Dust the raisons with a little flour.
In a large bowl, place the flour, the sugar, the grated lemon rind, a tiny pinch of salt and a dash of olive oil, the eggs, the melted butter and half the milk.
Mix it all into a smooth paste using a wooden spoon ( A hint from Mirella – use a wooden spoon as a metal spoon could leave a metallic taste).
Place the yeast into a small bowl and add 3 tablespoons of warmed up milk and mix until it becomes ‘frothy‘.
Mix it into the paste , add a little more milk and the raisons.
Butter a donut shaped baking dish with a centre hole and lightly dust with a few fine bread crumbs and add the mixture
Heat up the oven to 180° and bake for approximately one hour. Use a knitting needle or something similar to see if the cake is cooked – if the needle comes out dry the cake is ready. If the needle is sticky bake for a further 7-8 minutes.
Remove from the oven and turn the baking dish over onto a platter.
Zia Mirella has lots of serving suggestions – just serve it warm or cold cut into wedges or fill the hole with cream or fresh fruits .