Easter cake - a special festive type of bread for Easter. Bake it from yeast dough with eggs, butter and sugar. But for those who do not like to mess with yeast dough, you can advise you to make a cake with raisins and lemon zest according to this recipe.
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You will need
- For three servings:
- - 500 g of wheat flour;
- - 250 g of raisins;
- - 250 g of butter;
- - 250 g of sugar;
- - 130 ml of milk;
- - 80 ml of rum;
- - 4 eggs;
- - 1 lemon;
- - 4 tbsp. tablespoons of ground almonds;
- - 1 teaspoon of baking powder.
Instruction manual
1
Oil the baking dishes, sprinkle them with almonds. Preheat the oven to 180 degrees.
2
Soak the raisins in the rum. Squeeze the juice from the lemon, rub the zest on a grater.
3
Beat butter with sugar, the sugar should dissolve all over. Enter the eggs one at a time, mix thoroughly.
4
Add 3/4 of the zest, pour in the lemon juice, mix again. Mix flour with baking powder. Knead the dough, adding milk and flour to it in turn. The dough should come out thick, do not pour the milk!
5
Squeeze the raisins, sprinkle with flour, stir in the dough.
6
Fill each form to 1/2 volume, bake 60 minutes in the oven. Cool the cakes, garnish with the remnants of lemon peel.
note
Preparing a cake with raisins and lemon zest for 2 hours.
The proportions of the ingredients allow you to make 3 small Easter cakes with a volume of about 700 ml.