Italian Almond Cake with raisins

Name: Italian Almond Cake with raisins
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: italian
Ingredients: 120 g ground sweet almonds; 80 g wheat flour; 3 piece eggs; 90 g sugar; 40 g halal-certified butter; 60 ml halal-certified milk; 10 g lemon zest; 30 g raisins

Italian Almond Cake with raisins. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…

120 g ground sweet almonds
80 g wheat flour
3 piece eggs
90 g sugar
40 g halal-certified butter
60 ml halal-certified milk
10 g lemon zest
30 g raisins

Rinse raisins and drain. Heat oven to 170 °C; line a 20 cm cake tin.
Beat eggs with sugar for 4 minutes until thick. Melt any listed butter and let it cool to lukewarm. Mix in the other main ingredients, then fold in the variation ingredient.
Pour into the tin and bake 30–40 minutes until firm and a skewer comes out clean; the centre should reach at least 71 °C.
Cool for 20 additional minutes, then cut into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Shoodho — Wikimedia Commons, CC0. Source: https://commons.wikimedia.org/wiki/File:Almond_Cake.jpg Licence: http://creativecommons.org/publicdomain/zero/1.0/deed.en Resized and converted to JPEG; no crop. Almond cake illustration; icing, almond topping and added fruit differ from this formula.

Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Italian Almond Cake.