Lokshen Kugel (noodle cake)

This is a comfort food from the Jewish kitchen. I don’t make it too sweet, and the family loves it.

Ingredients > 200 gm flat egg noodles > 50 gm margarine, butter or vegetable oil > 2 eggs > 100 gm sugar > 4 Tbls raisins > Large pinch of salt > Large pinch of cinnamon > Grated rind of a lemon (without the white pith)

Steps Pre-heat the oven to 190°C. If you have a convection oven, make it 180°C. While it is heating up, put the fat in a 1 IB loaf tin, and place it in the oven. Cook the noodles according to the directions on the packet. Drain in a sieve and rinse well to remove excess starch. Whisk the eggs and sugar. Add the salt, cinnamon, lemon rind, and raisins. Take the loaf tin out of the oven; swill the hot fat around the sides and then pour that fat into the mixture Add the well-drained noodles and stir well. Pour the mixture into the tin and place it in the oven for 40-45 minutes. It should be set inside and crisp and brown on top. Note that you can also bake it at 150°C for 1½ hours.