Skip to main content

Back

Ingredients:

½ kilo  plain white flour

300g of white sugar

2 eggs

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

Preparation:

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 .