Raisin Cake with Brandy Zabaglione

For the raisin cake with brandy zabaione, soak the raisins in brandy for one night.

For the dough, prepare a dampfl. Heat the milk to lukewarm and dissolve the sugar and yeast in it. Add one fifth of the flour and stir until smooth. Leave to rise for fifteen minutes in a warm place with the lid closed.

Sift the rest of the flour into a suitable bowl, add the vanilla pulp, eggs, lemon zest and the dampfl.

Knead everything together with the dough hook until smooth and semi-liquid. Knead in the softened butter and a pinch of salt (the dough must still remain quite liquid) and let the dough rise in a warm place with the lid closed until doubled in volume.

Brush a cake pan with butter and sprinkle with almond flakes.

Fold the raisins soaked in brandy into the dough with a wooden spoon, pour into the pan, cover with a tea towel and let rise again for thirty minutes.

Bake in a heated oven at 160 °C for about 45 minutes.

For the syrup, scrape the pulp from the vanilla bean and bring to a boil with white wine, juice and some zest of a lemon, cinnamon, sugar and orange peel zest. Reduce over medium heat to four dl.

Turn cake out onto a cake rack and drizzle with the spiced syrup while still hot. Repeat the process until the liquid is absorbed, then transfer the cake to a cake plate.

To prepare the glaze, heat the apricot jam.

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