Gur Cake
Ingredients
For the crust
- 2 cups flour
- 1/4 tsp salt
- 1 Tbs sugar
- 8 Tbs 1 stick cold unsalted butter, cut into 16 pieces
- 1/3 to 1/2 cups ice-cold water
For the filling
- 1 cup strong brewed tea
- 1 cup raisins
- 3 cups cake crumbs any kind
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 2 Tbs heavy cream
- sugar for dusting
Instructions
For the crust
- Place flour, salt, and sugar in the bowl of a food processor. Pulse a few time to combine.
- Distribute butter pieces on top. Pulse several times until the mixture resemble coarse meal.
- With processor running, slowly add ice-cold water until dough forms into a ball.
- Divide into two pieces, wrap in plastic and refrigerate at least 30 minutes or overnight.
For the filling
- Soak raisins in tea overnight.
- In a large bowl, combine cake crumbs, raisins, and tea. Stir to break up large pieces.
- Add brown sugar, cinnamon, nutmeg, and ground cloves. Stir until well mixed.
To assemble
- Preheat oven to 400°F. Butter a 7x 11-inch baking dish.
- Roll out one piece of dough and line pan, bringing the crust up the edges.
- Spoon filling into crust and smooth.
- Roll the other piece of dough and cover filling, sealing the edges.
- Brush crust with heavy cream, cut several slits in the crust as vents, and sprinkle with sugar.
- Bake for 30-40 minutes until crust is a golden brown.
- Cool completely before slicing.