For the dough:
For the decoration:
Make a yeast dough by hand or machine, kneading in the raisins at last.
Let the dough rise in the refrigerator for about 4 hours, then turn it out onto the working surface.
Divide the dough into 6 smaller parts and one bigger part, roll the dough into balls, placing the almond into one of the balls.
Butter a tart pan (30 cm diameter) or use baking paper. Put the big ball in the middle surrounded by the smaller balls.
Cover and let ferment in a cool place until doubled.
Preheat the oven at 180°C .
Brush the cake with the eggwash.
Bake the cake in the lower third of the oven for about 40-50 minutes.
Remove the cake from the oven and put it on a rack.
Mix the apricot jam with 1-2 tb of water (it should not be too fluid), warm it up a little bit and pass it through a sieve.
Brush the warm cake with the jam and sprinkle with coarse sugar.