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1
Make the dough: Coat a large bowl with oil and set aside.
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2
Warm 1 cup of milk to 110F in a small saucepan.
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3
Remove the pan from the heat and stir in the yeast and the 1 tablespoon of sugar and let stand until bubbly.
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4
In a large bowl or the bowl of a food processor fitted with a metal blade, combine the flour and cardamom.
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5
Add the whole eggs, butter, and yeast mixture and pulse to combine.
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6
Process the mixture or stir with a wooden spoon until a firm, sticky dough forms.
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7
Transfer the dough to a lightly floured surface, knead lightly, shape it into a ball, and transfer it to the prepared bowl, turning to coat all sides with oil.
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8
Cover the bowl with a clean, damp kitchen towel and let the dough rise in a warm, draft-free place until it doubles in volume -- about 40 minutes.
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9
Make the almond paste: Place the almonds, remaining sugar, egg yolks, and lemon juice in the bowl of a food processor fitted with a metal blade and process into a firm paste.
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10
Place the almond paste on a 20-inch-long piece of plastic wrap.
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11
Roll the paste up lengthwise in the plastic wrap, twist the ends to seal, and shape the paste into a log about 1 inch thick and 12 inches long and refrigerate.
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12
Shape the loaf: Preheat oven to 400F Punch down the dough and transfer it to a lightly floured surface.
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13
Place the raisins, lemon peel, and zest in the center of the dough and knead until they are incorporated and the dough is smooth.
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14
Roll the dough into a 6- by 13-inch rectangle.
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15
Unwrap the almond paste and place it lengthwise in the center of the dough.
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16
Fold the dough over the paste and pinch to seal.
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17
Place the loaf, seal-side down, on a lightly oiled baking sheet.
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18
Cover the loaf and allow it to rise until it doubles in volume -- about 30 minutes.
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19
Bake the bread: Glaze the loaf with the remaining milk and bake for 10 minutes in the center of the oven.
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20
Reduce temperature to 325 degrees F and bake until loaf is golden brown and sounds hollow when tapped -- 40 to 45 minutes.
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21
Transfer to a wire rack to cool.
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22
Serve at room temperature.
