Corn Cake with Apples and Raisins

For the corn cake with apples and raisins, bring salt, milk, sugar, butter and grated lemon peel to a boil together, slowly add semolina and corn, cook for 20 minutes at a very low temperature, stirring frequently.

Add raisins and stir in cream.

Preheat the oven to 170° C.

Line the bottom of a 24 cm diameter cake springform pan with baking paper, butter the edge and pour in the mixture.

Cover the mixture with fine apple slices, sprinkle with cinnamon sugar and bake for about 45 minutes.

Serve the corn cake with apples and raisins warm or cold.

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