For the dough:
- 3 cups flour
- 17 ½ Tbsp unsweetened butter
- 1 egg
- Some salt
- ¼ cup sugar
- Water for texture
Mix all. Divide in 2, with one ball larger than the other. Place in fridge for 30 minutes to an hour.
For the filling:
- 3 ½ cups of walnuts
- 3 cups sugar
- 8 eggs
- Lemon zest
- Cinnamon, nutmeg (to taste)
- ¼ cup of Sultana Raisins or more, as you wish (my raisins were soaked in rum since Christmas. You can have the same effect if you microwave the raisins in rum, then let it cool)
- 1 tbsp sour cream. I used cream cheese instead because that’s all I had.
Grind it all up in a food processor or a heavy duty blender before you add the eggs and raisins, then add these at the end and mix a bit.
Turn oven on at 450°F. Take 2 dough balls out of fridge, and roll out larger one of the 2.
Layer into a buttered 13” x 8” pan. Pour filling on dough. Roll out the 2nd dough ball, and place on top. Bake for 50 minutes.
When the cake is cool, you can sprinkle some powdered sugar on top.