RAISINCAKE

120 gr flour
100 gr softened butter
100 gr sugar
100 gr raisins
grated zest of half a lemon
1/2 teaspoon vanilla extract
pinch of salt
5 large eggs, seperated.
1 tablespoon of flour for the fruit

First butter and flour (breadcrumbs is even better) your tin.Preheat oven to 180 C.
Mix the egg yolks with the sugar creamy, and when they're nice and light add the soft butter.

Don't mix too much. Fold in the flour, add the salt, lemon zest, raisins and vanilla.

Beat the eggwhites until stiff. Gently fold them into the batter. Pour into the tin, tap it on the counter several times.

Bake 40 minutes. The cake should be lightly browned.

Let cool in the tin for 5 minutes then carefully turn out.