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1. Sift the flour and salt into a warmed bowl. Mix yeast with a teaspoonful of the sugar and the milk.
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2. Make a well in the center of the flour and pour in the yeast mixture.
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3. Sprinkle with a little flour, cover with a cloth and set in a warm place to "prove."
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4. Butter a 'guglhupf' mould (a fluted ring mould), generously sprinkle with the blanched almonds cut into strips, then sprinkle with flour or ground almonds.
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5. Melt the butter gently in a warm place.
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6. When the yeast mixture begins to bubble, mix well with the flour, adding remaining sugar and the lightly beaten eggs.
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7. Beat well with a wooden spoon or the hand, gradually adding the tepid melted butter. Beat until the mixture leaves spoon and sides of the bowl clean.
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8. Stir in the raisins and the grated lemon rind. Place mixture in prepared mould, which should be about two-thirds full.
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9. Set in a warm place to rise. When the mixture has risen to within ½ inch of the top of the tin, put the cake on a baking tray and place in a hot oven (425°F, mark 7), turning the heat down to mark 5 after 5 minutes.
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10. Bake for about 40 minutes in all until the cake feels firm on top when pressed and is a good golden-brown color.
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11. Turn out on to a wire cooling tray and dust thickly with icing sugar while the cake is still warm.
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