1. The raisins are soaked in rum.
2. After the butter has softened, add fine sugar and stir evenly with a whisk.
3. Add the whole eggs in portions and mix well in a quick manner.
4. Add lemon zest. (After the lemon zest is shredded into filaments, save a little for later use, and add all the rest to this step.)
5. Sift in the mixture of low flour, corn flour and baking powder, and mix it in an irregular manner with a spatula to form a batter.
6. Put the batter into the piping bag and squeeze it into the paper mold about 8 minutes full.
7. Preheat the oven and bake at 180 degrees for about 5-8 minutes. When the surface of the batter is set, take it out, and put a wine-stained raisin on the surface and an appropriate amount of lemon shreds for decoration.
8. Continue to bake for about 10-15 minutes.
9. Finished picture
