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1
To make the cake, heat the milk to lukewarm.
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2
Place in a large bowl and whisk in the yeast.
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3
Let stand for 5 minutes.
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4
Cream together the butter, orange zest and sugar.
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5
Stir in the eggs one at a time.
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6
Slowly stir in the orange juice.
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7
Whisk the butter mixture into the yeast mixture.
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8
Stir in 1 cup of the flour.
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9
Stir in another cup of flour, the salt and the raspberries.
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10
Gradually work in the remaining flour.
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11
On a well-floured surface, knead the dough until smooth, about 10 minutes, adding more flour if needed to made a soft, workable dough.
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12
Place the dough into a large, buttered bowl, cover with a towel and set aside in a warm place until doubled in bulk, about 1 hour.
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13
Meanwhile, to make the filling, place the flour, brown sugar, almonds and salt in a food processor and pulse until combined.
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14
Add the butter and pulse until well mixed.
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15
Set aside.
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16
Punch down the dough and roll it out into a 15-by-17-inch rectangle.
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17
Spread the filling over the dough and press it in with the rolling pin.
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18
Scatter the raspberries evenly over the dough.
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19
Starting at one of the longer ends, tightly roll up the dough like a jellyroll.
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20
Butter a large bundt or kugelhopf pan.
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21
Place the dough in the pan and pinch the ends together to seal securely.
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22
Cover and let rise until doubled, about 1 hour.
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23
Preheat oven to 375 degrees.
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24
Bake for 20 minutes.
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25
Lower the heat to 350 degrees and bake until browned and cooked through, about 50 minutes longer.
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26
Let stand for 10 minutes.
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27
Combine the confectioners' sugar and lemon juice.
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28
Turn the cake out of the pan and drizzle with the glaze.
