"Different and delightful. Raisins, almonds, lemon peel, and beer delectably perk up the flavor of this rich dessert."
1 1/4 cups
golden raisin, chopped
almonds, finely chopped
( 2 oz.)
grated lemon peel
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.