A cake recipe for all foodies:
Pour the raisins with the brandy and set aside. For the polenta, bring water with salt to a boil, remove from heat, pour in cornmeal and bring to a boil, stirring repeatedly. When it reaches the boiling point, place a cooking spoon over the saucepan and the lid on top. After about 45 minutes, the polenta is ready.
Mix honey, butter, egg yolks and lemon zest together. add everything together with the raisins to the cooled polenta form. Mix with your hands until you have a smooth dough. Mix flour with baking powder, sift gradually over the dough and incorporate into the dough with a wooden spoon. Fold in the egg whites last. Bake in a greased springform pan with a diameter of 24 cm in the oven heated to 180 °C for about 40 minutes.
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