Mix the flour, sugar, and salt thoroughly in a bowl before stirring in the yeast.
Warm the orange juice slightly in a small saucepan.
Stir the whisked eggs into the flour mixture while alternating with the warm juice and butter.
Mix the raisins into the batter until a smooth dough forms.
Spoon the mixture into two greased 11cm baba tins.
Cover with a towel and leave in a warm place for one hour to double in size.
Preheat the oven to 180°C.
Bake for 10 to 12 minutes until the babas are golden-brown.
Remove the cakes from the oven and cool them on a wire rack.
Place the babas in a jar and drizzle with elderflower vodka and lemon zest to serve.