Prep 20 mins
Cook 1 hr
Different and delightful. Raisins, almonds, lemon peel, and beer delectably perk up the flavor of this rich dessert.
- 295.73 ml all-purpose flour
- 59.14 ml sugar
- 78.07 ml butter
- 59.16 ml cold beer
- 118.29 ml golden raisin, chopped
- 78.07 ml almonds, finely chopped (2 oz.)
- 14.79 ml grated lemon peel
- 453.59 g cottage cheese
- 118.29 ml flour
- 4 eggs
- 236.59 ml sugar
- 177.44 ml beer
- 0.59 ml nutmeg
- For crust, mix flour and sugar; cut in butter until crumbly. Add beer 1 tablespoon at a time, stirring with a fork. Shape dough into a ball. Chill.
- Roll out on floured surface to a 13- to 14-inch circle. Fold in quarters. Gently unfold in a 8-inch springform pan. Even edge of crust so it extends about 2 inches up sides of pan (1 1/2 inches up sides if using a 10 inch pan). Prick all over with fork.
- Bake at 425 degrees 10 minutes. Prick again and press to sides. Bake 10 minutes more or until slightly golden.
- For filling, mix chopped raisins, almonds, and peel.
- Process cottage cheese, flour and eggs until smooth, using food processor or electric blender. (Do in several batches in blender.).
- Add sugar, beer, and nutmeg; blend until smooth. Stir in raisin mixture. Pour into cooled shell.
- Bake at 300 degrees 1 1/4 to 1 1/2 hours, or until set. Cool to room temperature for serving. Dust with confectioners' sugar and top with whole unblanched almonds.
A spectacular party stopper at our English Pub Night to which I took this. Wonderfully rustic crust and the cake is rich and delicately flavoured with lemon. I used ground almond in the filling. I didn't chop the raisins and will to do next time so that they'll distribute better. I let this bake an hour and 35 minutes in a 10" springform pan. Thanks SO much for posting. I have a keeper here!