April 30, 2009

Frisian Raisin Teacake


Frisian Raisin Teacake

this is the teacake i was always looking for and searched in the wrong direction - i remember a teacake from my childhood and i always thought it was an english fruitcake or similar (which i like) .... and by surprise i came across this traditional frisian cake on a german recipe board. When i made it and had my first bite it i knew it was the cake i remembered so well. It is extra moist, has a very nice lemon fragrance to it and the raisins gives this a special texture and flavor...
Tastes best after 2 days wrapped tightly.... especially nice with a cup of black tea and rock sugar and cream just the way the frisians do... When i was a child my parents owned a cottage a the north sea coast in germany, east frisia, and our neighbors taught us how to drink a propper cup of tea in thin bone china and with the special order as how to fill the cup and all... they had tons of local specialties and food we had to taste they were so friendly.
The lady that took care of our cottage when we were away made wonderful cakes and her frisian new years cookies were a miracle and flavor explosion. She was a farmers wife as most of our neighbors were and she made soemthing out of everythign they produced... she was either in the kitchen, the field or going on her bike delivering newspaper or chatting with a neighbor. She was very nice too us kids and always had a treat ready... The weirdes thing she served her kids were pasta with butter and sugar - we found that completely odd till we ate it... yumm... We used to go and get the milk from down the street with a metal milk can direktly from the cow not pasteurized or anything and we would put the milk in a bowl in the fridge and over night the cream would flood on the surface - that cream was added onto the tea and never was to be stirred... the rock sugar was at the bottom... oh i will never forget those days and teas... Alissa


Frisian Raisin Teacake

250 g/ 1 cup 2 tbsp butter
200 g/ 1 cup sugar
1 Tbsp vanilla sugar
4 large eggs
1 Tbsp lemon flavor oil
375 g/ 3 1/2 c flour
2 tbsp baking powder
1 cup milk
250 g/ 1 1/3 cup golden raisins
(1 package candid lemon peel)
a bit icing sugar
a bit of rum

Preheat the oven to 350°F/ 180°C and grease a bundt pan or spring pan or a loaf pan whatever you prefer and flour..

Wash the raisins and then let them sit in boiling water for a while , then drain and put them in a bowl wiht a shot of rum.

Cream the butter, sugar and vanilla sugar butter, sugar, vanilla sugar till fluffy.

Now divide the eggs and add egg yolks to the butter mix. Then add flour and baking pwoder and the milk bit by bit till you have a smooth and even batter. Now beat the egg whites with a dash of salt till it is stiff and slowly fold under the batter, then add raisins and if you like lemon peel.

Fill in prepared baking tin and bake for 1 hour and make the ckae test.

Let chill and then dust with a bit of icing sugar...

Wrap in foil and it gets better every day...

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