In food processor fitted with metal blade or electric blender, process raisins, walnuts, graham cracker and peel until ground. In small bowl beat egg white until stiff. In another bowl quickly beat egg yolk with sugar until lemon-colored. Fold in egg white, then gently fold in raisin mixture. Spoon into 18 paper-lined or greased miniature muffin tin cups, filling just below tops of cups. Bake in 350°F oven about 15 minutes, until golden and springy to the touch.
Meanwhile for Brandied Lemon Syrup, in small saucepan combine water, sugar and lemon juice. Bring to boil; simmer 5 minutes. Remove from heat; stir in brandy. Cool to room temperature. Brush onto warm tea cakes. Cool; dust half of each cake with powdered sugar, using a straight edge as a guide.
Raisin Tea Cake
- 3/4 Cup California golden raisins
- 1/3 Cup chopped walnuts
- 1 whole graham cracker (2 squares)
- 1 Teaspoon grated lemon peel
- 1 egg, separated
- 2 Tablespoons granulated sugar
- Powdered sugar
Brandied Lemon Syrup
- 3 Tablespoons water
- 3 Tablespoons sugar
- 2 Teaspoons lemon juice
- 2 Tablespoons brandy