14th Mar 2012 - 06:28
Ingredients
4 eggs 250g raisins 250g ground hazelnuts 125g flour 250g caster sugar
Preparation method
Beat the eggs and sugar in a bowl over a pan of hot water. When the mixture is thick and pale yellow, as for sabayon, remove from the heat and fold in the ground hazelnuts, raisins and flour. Put the mixture into a greased and floured 18cm cake tin and bake at 160-165° for 1 hour. Country of origin: Croatia
Recipe courtesy of