English tea cake with raisins

Name: English tea cake with raisins
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 100 g Citation; 50 g Walnut kernels; 250 g Butter or margarine; 250 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 5 Eggs (size M); 450 g Flour; 50 g Cornstarch; 1 package Baking Powder; 4-5 Tbsp Milk; 4 TABLESPOONS Lemon juice; 100 g Raisins; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

100 g Citation
50 g Walnut kernels
250 g Butter or margarine
250 g Sugar
1 pinch Salt
1 package Vanillin sugar
5 Eggs (size M)
450 g Flour
50 g Cornstarch
1 package Baking Powder
4-5 Tbsp Milk
4 TABLESPOONS Lemon juice
100 g Raisins
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Chop the candied lemon peel very finely. Chop walnuts. Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer. Add the eggs one by one and stir in. Mix flour, starch and baking powder and stir in alternately with the milk and lemon juice.
2
Add raisins, nuts and candied lemon peel and stir in. Pour the dough into a greased, flour-spread pancake tin (2 1/2 litres capacity), smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes. Then remove from the oven, place on a rack, let cool slightly and then turn out of the tin. Let it cool down and dust with icing sugar