- For the dough
- 250 grams Pastry flour
- 1 packet Dry yeast
- 25 grams brown sugar
- 1 package Lemon extract
- 1 pinch salt
- 5 tablespoons lukewarm milk
- 150 grams Crème fraiche
- 75 grams cooled, melted butter
- 100 grams raisins
- 50 grams diced Candied lemon
- 25 grams chopped almonds
- For the topping
- 100g butter, corn flakes, liquid honey
For the dough: Combine flour and yeast in a bowl. Add sugar, lemon flavor, salt, milk, creme fraiche and butter and knead until smooth. Cover with a cloth covered and let rise for 30 minutes.
Combine raisins, candied lemon and almonds, then knead into dough. Line the bottom of a springform pan (24 cm or 10 inches in diameter) with parchment paper. Pour in dough and spread even, then let rise for another 15 minutes.
Bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes. Remove from oven and release from pan. Peel off parchment and let cool on a wire rack.
For the topping: Warm up honey and butter. Brush onto cake, then slice and serve.