From Chef Keith Luce
1/2 c. golden raisins
4 T. lard or butter
5 medium gala apples, peeled and cored
juice from 1/2 lemon
1-1/2 c. unbleached all-purpose flour
2 packages active dry yeast
1/4 c. warm water
2/3 c. granulated sugar
grated zest of 1 lemon
2 extra-large eggs, whisked
Preheat the oven to 400°F. Soak the raisins in lukewarm water for about 20 minutes.
Melt the lard or butter in a double boiler and reserve warm, but not hot. Cut the apples into quarters then into thin slices and toss with the lemon juice to prevent oxidization.
Place 1 c. of the flour into a bowl and make a well in the centre. Dissolve the yeast in the warm water and pour into the flour well. Add the sugar and reserved melted butter or lard and bring it all together gently. Add the lemon zest and eggs and gently mix until incorporated. Mix in the remaining 1/2 c. flour, drained raisins and half the apple slices, and mix gently until the dough is homogeneous.
Prepare a 12-inch springform pan with butter. Pour the mixture into the pan and arrange the remaining apple slices on top. Cover with a cloth and allow to double at room temp. It will take about an hour.
Once the dough has doubled in volume, place the cake in the oven for 35-40 minutes until a toothpick inserted in the centre is clean when removed. Allow the cake to cool for 30 minutes, un-mould, cut into six pieces and serve with crème fraîche.