Alsatian Ring Gateau

Butter the cake tin and coat it with the almond flakes and a little flour. Soak the raisins in the rum.

Sieve the flour into a bowl and make a well in the middle. Stir the yeast into 2 tbsp lukewarm milk to dissolve it. Pour it into the well in the flour, mix a little of the flour into it to make a starter dough and cover, leaving to rise for approx. 15 minutes.

Add the eggs with the butter, the remaining lukewarm milk, the sugar and raisins to the flour mixture and knead to form a medium-firm dough which does not stick to the bowl. If necessary, add a little more flour or milk. Let rise again for approx. 45 minutes.

Spoon the dough into the cake tin and let rise again for approx. 15 minutes. Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5.

Bake the cake for approx. 50 minutes, testing with a wooden cocktail stick. Remove from the oven and turn out of the tin onto a wire rack to cool.