Limburg raisin cake dessert

Limburgse möffelkook

500 grams/1.1lbs flour
40 grams/1.5oz yeast
2.5 dl/1 cup milk
1 egg
1 tsp salt
70 grams/3oz butter
1 lemon
200 grams/7oz currants
200 grams/7oz raisins
50 grams/2oz sugar cubes
sugar

The dessert originally was made by mixing (in some Dutch dialects ‘moffelen’) fruits through leftover dough.

Make a dough by dissolving the yeast in the lukewarm milk and mixing it (from a depression in the top) with the flour. Mix in the egg, salt, melted butter and grated lemon peel.

Put the dough, covered with a cloth, in a warm spot to rise for about one hour. Wash the raisins and currants and dry them well. Mix the fruit and the sugar cubes in with the dough, and pour the mix into a shallow, greased baking dish or a couple of large pie pans.

Allow the dough to rise for another five minutes. Use a spray bottle with water to wet the top of the cake. Liberally sprinkle a thick layer of regular sugar on top. Bake the cake in a pre-heated oven at 200ºC/390ºF for about 25 minutes.