Lemon-raisin pie

Description

Thick lemon filling-jello makes the cake extremely flavorful and juicy.

Ingredients

Lemon

1 piece
Raisins

1 cup
Chicken egg

3 piece
Sugar

1.5 cup
Butter

50 g
Flour

1 cup
Leavening agent

1 tsp

Cooking

Rinse the raisins, pour boiling water and leave for about an hour for the swelling.

Lemon cook for 15 minutes in boiling water, then cool in cold.

Squeeze the juice in a small bowl, select the bones and add 0, 5 cups of sugar. Mix and set aside. Periodically need to stir so the sugar is completely dissolved. By that time, as the syrup we will need, it will become like jelly.

The swollen raisins and gently squeeze with the remaining lemon skin mince.

Beat the eggs with the Cup sugar, add chopped raisins, pour the melted butter and stir. Then add flour mixed with baking powder.

Spread the batter in the oiled dish (a habit I make the bottom with baking paper) and place into a preheated oven with a temperature of approximately 180 degrees.

Bake until done, about 25-30 minutes. Ready pie give 5-10 minutes to cool down.

Then, without removing the cake from the mold, cut it into portions. To this point, the citric impregnation acquired a jelly-like consistency. Take it with a teaspoon and poured into the incisions. The remaining lemon weight water the top of the pie. The cake turns out very juicy and flavorful. Bon appetit!

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