Cake:

6 egg yolks
1 cup of sugar (200g)
3 packets of vanilla sugar or 1 tsp of vanilla extract
1 tsp of baking powder (7g)
1 cup raisins (80g)
zest of one lemon or orange
1 tbsp juice of one lemon or orange
1 tbsp ground oats or bread crumbs
1 and 1/3 cup unsalted softened butter (150 g)
6 egg whites
1 and 1/2 cups of ground poppy seeds (250g)

Set the oven to 300F (150C)
Soak raisins in water.
Mix egg yolks with sugar, vanilla and baking powder. When it becomes foamy, mix in butter, then oats, zest and juice.
Drain raisins and add them to the mixture.
In a clean bowl beat egg whites until peaks form. Blend in poppy seeds then the contents of the first bowl.
Bake for 45 min or until stick comes out clean. After taking out of the oven, cover with cloth or napkin so it can cool slowly.

Ganache:

sour jam (I use four fruits by Bonne Mamman, but could be anything)
1/3 cup sugar (60g)
2 tbsp milk
3 oz chocolate (80g)
4 tbsp butter (50g)

In a saucepan over the stove melt sugar in milk. Add chocolate and stir until it is melted. Remove from fire and blend in butter until it is melted.

Cover the cake with a layer of jam and then spread ganache.

The cake is best if kept in closed container in the fridge.

P.S. Happy 400th post on Post Industrial Brambles; over 7 years of posting – crazy!