Butter for greasing
2 tablespoons of beer yeast extract
1 cup of milk
2 cups of wheat flour
2 eggs
1/2 cup plus 1 tablespoon of butter
1 pinch of salt
125 grams of raisins
1 tablespoon of orange peel, for decorating
Confectioner's sugar to dust
Butter for greasing
2 tablespoons of beer yeast extract
1 cup of milk
2 cups of wheat flour
2 eggs
1/2 cup plus 1 tablespoon of butter
1 pinch of salt
125 grams of raisins
1 tablespoon of orange peel, for decorating
Confectioner's sugar to dust
Grease a high-sided mold with butter
In a small bowl, dissolve the beer yeast extract in 1 cup of milk
In a large bowl, combine 1/2 cup of wheat flour with the dissolved yeast mixture
Leave the remaining flour on top without mixing
Keep the bowl in a warm place until the yeast rises and opens up the flour
Next, mix the yeast with the wheat flour and add the eggs, remaining milk, butter, and salt
Mix until you get a soft dough
Add the raisins and mix again
Place the orange peel at the bottom of the prepared mold
Put the dough into the mold and let it rest to rise
Preheat the oven medium (180°C)
Bake for about 40 minutes, or until golden brown
Turn out onto a serving plate, with the side with orange peel facing up
Dust with confectioner's sugar and serve
This cake keeps fresh for several days.
