Apple Raisin Cake

Ingredients

• 60 ml rum
• 200 g raisins
• 300 g flour
• 1 untreated lemon (zest and juice)
• 200 g cold butter
• 200 g sugar
• 2 Eggs
• flour (for working)
• soft butter (for the pan)
• 1.2 kg tart apples
• 1 tsp ground cinnamon
• 1 egg yolk
• 1 tbsp whipping cream

Instructions

1. 1.

   Warm the rum and mix it with the raisins. Let sit for about 2 hours.

2. 2.

   Sift flour onto a work surface and knead into a smooth dough with lemon zest, cubed butter, 100 g sugar, and eggs. Adjust flour slightly if needed. Wrap in plastic wrap and chill for about an hour. Then take about two‑thirds of the dough, roll it out on a floured surface to a size slightly larger than the pan. Line the greased pan with this dough, pressing the edges well. Roll out the remaining dough thinly (3–4 mm) and cut into strips about 1 cm wide.

3. 3.

   Preheat oven to 180°C fan.

4. 4.

   Peel, quarter, core, and chop the apples into pieces. Mix with the rum‑raisin mixture, remaining sugar, lemon juice, and cinnamon. Fill the pan and arrange dough strips in a lattice pattern over the filling. Whisk egg yolk with cream and brush over the dough lattice. Bake for about 1 hour. If the cake darkens too much, cover with foil.

5. 5.

   Remove from oven and let cool. Carefully lift out of the pan and serve warm or completely cooled.

6. 6.

   Serve with whipped cream as desired.