Sultana Cake

Ingredients

• 150 g powdered sugar
• 100 g wheat flour
• 50 g potato flour (starch)
• 80 g sultana raisins
• 20 g candied peel
• 5 eggs
• lemon zest
• 2 tbsp rum or cognac

Instructions

1. Flambe the raisins and candied peel in rum/cognac until the liquor burns off, then dry the fruit.
2. Work sugar and yolks with lemon zest half an hour, fold in stiff whites, then gently sift in the flours.
3. Add the fruit and rum, pour into a buttered mold, and bake at once so the fruit stays suspended; serve cold.