This is a British twist on a French classic: yeast cakes drenched in elderflower vodka rather than rum. A naughty picnic treat?
lemon zest, grated
elderflower vodka, to taste
Put the flour, sugar, salt into a bowl and mix thoroughly. Then stir in the yeast.
Warm the orange juice slightly in a pan.
Gently stir the eggs into the flour mixture a little at a time, alternating with the warm orange juice and the butter.
Add the raisins and give it a good mix until it forms a smooth dough.
Spoon the mixture into two greased bun tins, dariole moulds or 11cm/4½in baba tins (savarin moulds).
Cover lightly with a tea towel and leave in a warm place for about an hour, or until doubled in size and lightly spongy.
Preheat the oven to 180C/350F/Gas 4.
Bake in the oven for 10-12 minutes until risen and golden-brown.
Remove from the oven and leave to cool on a wire rack.
To transport for a picnic, put into a preserve jar with some lemon zest and drizzle, to taste, with elderflower vodka.
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