This cake contains so mush eggs, that it looks almost yellow. It is super moist, tasty, and absolutely delicious.
Some bakes it only for Christmas, other baked the whole year round and I … I MUST bake it in the spring and for Easter.
- 9 oz (250 gr) butter
- 9 oz (250 gr) sugar
- 5 eggs
- 9 oz (250 gr) flour
- 1 teaspoon baking powder
- 1 large lemon (juice and grated rind)
- 2.5 oz (75 gr) currants
- 1.5 oz (50 gr) raisins
- almond slices
- pearl sugar (large sugar)
Wash the lemon and grate peel . The white stuff under the skin does not taste good, so do not grate too deep.
Squeeze the juice from the lemon, and strain it free from lemon seeds.
In your mixing bowl add butter (at room temperature) and sugar. Cream together until white and fluffy at medium speed. That will takes a few minutes.
Scrape the sides of the mixing bowl, using a rubber spatula, if necessary.
Turn the mixer to low speed, and add eggs. One by one, and combine well between each addition.
Because there are added so many eggs , the butter mixture will look a bit lumpy and loose as they are added. But that is just fine !
Poure in the lemon juice and zest.
With mixer still on low speed, add the flour and baking powder and mix just barely blendet.
Stop the mixer and scrape the sides of the mixing bowl again. Turn the mixer on full speeed for 10 seconds and STOP!
The batter is ready
Fold in the currants 1.5 oz (50 gr) and raisins 1.5 oz (50 gr) gently into batter.
Poure the into a 8″ x 8″ (20 x 20 cm) pan and level top. It is wise to coat the pan with parchment paper first.
Sprinkle remaining currants, pearl sugar and almond slices on top.
Bake the cake in center of the oven at 350 F(180 degrees) for 30 – 35 minutes ,
Until a stick poked in center of cake comes out dry.
Cool in the pan for 20 minutes before tranfering it onto a wire rack.
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