Wash the raisins, dab dry, mix with the fruit juice drink and marinate for about 30 minutes. Stir the fat, diabetic sweetener and salt for approx. 8 minutes until creamy. Stir in eggs one at a time. Mix flour, almonds and baking powder, stir in, add raisins and fold in. Grease a box form (approx. 1.5 litres content; 25 cm length). Pour in the dough, smooth it down. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour. Take out, let cool down for about 10 minutes and turn out onto a cake rack. Let cool off. Chop the chocolate. Melt with the coconut oil on a hot water bath and coat the cake with it
Waiting time approx. 2 hours. / 2 BE
You can exchange this:
For the fruit juice drink take 4 tablespoons of rum. Instead of the diabetic sweetness use 150 g sugar and for the diabetic chocolate use normal chocolate or couverture