Directions:
Preheat the oven to 180°C (350°F).
In a bowl, soak the raisins in the rum for 15 minutes (optional).
Meanwhile, mix the flour, baking powder and salt in another bowl.
In a large bowl, whisk the eggs with the sugar until frothy.
Gradually add the melted butter to the egg-sugar mixture.
Add the dry ingredients (flour, yeast, salt) and mix well.
Drain the raisins and add them to the dough with the hazelnuts and flaked almonds.
Pour the batter into a greased and floured cake tin.
Bake for 40-45 minutes, or until the cake is golden brown and a toothpick comes out clean.
To make the Raisin, Hazelnut and Almond Cake a success, it is important to prepare the ingredients carefully.
If not using rum, soak the raisins in orange juice or warm water to make them softer, then drain well before adding.
To intensify the flavors, you can lightly toast the hazelnuts and almonds before adding them to the dough.
Make sure the melted butter is lukewarm so as not to cook the eggs while mixing.
Gently mix the dry ingredients into the wet mixture to maintain a light and airy texture.
During cooking, check the texture after 40 minutes by inserting a toothpick: if it comes out clean, the cake is ready.
If the top browns too quickly, cover it with aluminum foil.
This cake keeps well in an airtight container at room temperature for 3 days, or up to a week in the refrigerator if well wrapped.
With these tips, your cake will always be soft, fragrant and tasty.
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