This is my favorite simple cake. I always loved it, it is so good. The best thing about it is that it is very easy and fast to make and it has raisins. Yummy!
The taste of this cake is wonderful. The pastry is not dry but oily and filled with sweet raisins and tiny crunchy nuts, absolutely wonderful.
Difficulty – 1/5
Taste – 5/5
Preparation time – 30 min
Cooking time – 35 min
Preparation and cooking
Source – My dear mother
4 eggs, 180 g of sugar, 100 g of shredded almonds – you can also use walnuts or hazelnuts or any type of n(a)u(gh)tty mix;) 50 g of dry bread crumbs, 30 g of flour (T-550), 100 g of sunflower oil, fistful of raisins
Prepare everything you need and place it neatly on your work surface. You can mix flour and bread crumbs together. You must separate egg whites from yolk, that is step one and the only one that you need to be really careful about.
First beat the egg whites until they become thick foam (beaten snow we call it). Then you can add the sugar, slowly. After that add the yolks, one by one. Then mix the shredded nuts but do it by hand, using a spatula or something. Now comes the oil, mix it hard. Prepare the baking tray by putting some baking paper into it (I was using this kind of elongated tray with ribs, see below). Then pour the mixture into the tray and sprinkle raisins on top. They will, hopefully, sink to the middle but, most likely, to the bottom.
Put the tray into the oven on 180 degrees for about 35 minutes. In my case, raisins didn’t sink so they were mostly burned into inedible charcoal bits, lucky me.
If you, for some reason, do not like or eat raisins, I advise you not to make this recipe because the magic will not happen, it just won’t.