Mother's 'Classic King Cake'

Ingredients for 1 servings:

• 300 g flour
• 100 g cornstarch
• 4 eggs
• 250 g butter
• 1 lemon(s), untreated, peel
• 1 tbsp vanilla sugar
• 200 g sugar
• 3 tsp baking powder
• 100 g almonds, without skin, chopped
• 100 g raisins
• 4 tbsp rum
• 50 g candied lemon peel
• Butter for greasing the mold
• Breadcrumbs or flour to dust the baking pan
• 2 tbsp powdered sugar for dusting the cake
• 1 pinch of salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

without milk

Grease a loaf pan and dust with breadcrumbs. Grate the lemon zest, finely chop the candied lemon peel, and remove any stalks from the raisins. Cream the butter with the sugar, vanilla sugar, eggs, a pinch of salt, and the lemon zest until fluffy. Stir in the candied lemon peel. Sift together the flour, cornstarch, and baking powder. Pour over the foam mixture and stir in. Fold in the rum, raisins, and chopped almonds. Pour the batter into the loaf pan and bake at 175°C for 60-75 minutes (test with a skewer). After 30-40 minutes, cover the top with aluminum foil if necessary to prevent it from overbrowning. Let the cake cool slightly, then turn it out of the pan and let it cool completely. Put the powdered sugar in a small sieve and dust the cake with it.