"Delicious cake to enjoy with coffee! This recipe was given to me by a Jewish friend of mine."
lemon, rind of, grated
1 1/2 ounces
( or flaked)
raisins, washed and dried
Sift the flour and salt into warmed bowl.
Mix yeast with teaspoon of sugar and milk.
Make well in centre of flour and pour in the yeast mixture.
Sprinkle with flour, cover and put in warm place to prove.
Grease mould and generously sprinkle with blanched or flaked almonds and then with ground almonds Melt butter gently.
When the yeast begins to bubble, mix well with the flour, adding the the remaining sugar and lightly beaten eggs Beat well with a wooden spoon.
Gradually add the tepid melted butter.
Beat until the mixture leaves the spoon and sides of the bowl clean.
Stir in the raisins and grated lemon rind.
Place the mixture in the prepared mould (the mixture should fill the mould 2/3 full) Put in warm place to rise.
When the mixture has risen to within 1/2" of the top of the tin, put cake (in mould) on baking tray and place in hot oven at 425'F or Gas Mark 7 Turn the heat down to Mark 5 after 5 minutes.
Bake for about 40 minutes (in all), or until the cake feels firm on top when pressed and is a good golden brown colour Turn out onto wire cooling tray and dust thickly with icing sugar while the cake is still warm.