Lemon tart with sugar icing

Lemon pie is made with whiskey, raisins and lemon zest. Cloves give the cake an incredible flavor.

Ingredients

• Butter (softened) - 175 g
• Raisins - 230 g
• Zest of one lemon
• Whiskey - 150 g
• Brown sugar - 175 g
• Flour - 175 g
• Salt - 1/4 tsp.
• Ground cloves - 1/4 tsp
• Baking powder - 1 tsp
• Large eggs - 3 pcs.
• For glaze:
• Juice of one lemon
• Powdered sugar - 225 g
• Lemon slices, caramelized (optional)

Directions

1. Put the raisins and zest in a small bowl, pour over the whiskey and leave overnight.
2. Turn on the oven to preheat to 180 degrees. Line an 18cm round tin with parchment paper.
3. Beat softened butter with sugar until fluffy. In a separate bowl, combine flour, salt, cloves and baking powder. Divide the eggs into whites and yolks. Gradually introduce the yolks into the butter mixture, alternating with flour. Introduce soaked raisins with zest and whiskey into the dough, mix until smooth, but do not overdo it.
4. Beat the egg whites until fluffy, fold them into the dough.
5. Put the dough into the prepared form and place in a preheated oven for 1.5 hours. Remove the finished cake from the oven and let cool on a wire rack for 15-20 minutes.
6. Meanwhile, prepare the glaze. Sift the icing sugar and mix with lemon juice, add the required amount of water to make a glaze that resembles medium-thick sour cream. Release the pie from the mould. Spread frosting over cooled cake and garnish with caramelized lemon slices.