RYAN WITCHER | EXECUTIVE PASTRY CHEF, MARINA BAY SANDS
Whip sugar, zest and eggs together until ribbon stage.
Add milk and olive oil, and mix until just combined.
Sift flour, baking powder and salt into the above mixture.
Fold in the California Raisin purée and do not over mix.
Place the mixture into an espuma container and release the foam mix into a plastic deli container.
Microwave for 20 seconds or until a toothpick poked in comes out clean. Then break apart and plate immediately.
Make a Swiss meringue with egg whites and sugar, then fold in raisin purée.