Raisin, hazelnut and almond cake

f 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.

Raisin, hazelnut and almond cake keeps very well if you follow these few tips. For short-term consumption, place it in an airtight container or wrap it in cling film.

It will stay moist and flavorful at room temperature for 2 to 3 days.