A cup of chopped lemon peel.
3 cups flour
1/2 teaspoon ground ginger.
1 1/2 teaspoons baking powder
1/4 cup orange juice
1/2 teaspoon soft cardamom.
A quarter cup of grated hazelnuts.
1 cup fine sugar.
Half a cup of milk.
- Half a teaspoon of cinnamon powder.
A pinch of sodium bicarbonate.
A soft cup of butter.
Pinch of salt.
Grated peeled almonds
How to prepare
We heat the oven at a temperature of 180 ° C and bring a cake mold according to your preferred shape, whether rectangular or round.
We put the raisins, almonds, lemon peel and hazelnuts in a deep dish and spread a quarter cup of flour on it and stir well until the nuts are covered with flour, then leave it aside.
We sift the rest of the flour, salt, bicarbonate, ginger, cinnamon, cardamom, and baking powder into a deep dish, then put the butter and sugar into the bowl of the mixer, install the grate paddle, and run at medium speed until you get a cohesive creamy mixture.
We add the eggs one by one each time and continue to operate after each addition until the eggs are completely gone.
We add milk, flour, juice, a mixture of fruits and nuts, and then run at a medium speed until the ingredients are well mixed with each other.
We start by pouring the cake mixture into the mold, then baking the cake for 60 minutes, until the cake is cooked and golden in color.
Take the cake out of the oven and leave it in the mold for 15 minutes until it cools, then remove the cake from the tray and leave it on a metal mesh until it cools completely. Then we wrap the cake with a piece of nylon after it cools and put it in the refrigerator for a day or two before serving.