Cinnamon Raisin Zucchini Cake with Pineapple
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 321 kcal | (15 %) | ||
| Protein | 4.6 g | (5 %) | ||
| Fat | 17.7 g | (15 %) | ||
| Carbohydrates | 36 g | (24 %) |
Ingredients
- Ingredients
- 225 grams canned Pineapple
- 250 grams Zucchini
- 125 grams Walnut
- 3 eggs
- 250 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 250 milliliters Cooking oil
- 450 grams Pastry flour
- 1 tsp Baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 100 grams raisins
- powdered sugar (for dusting)
Preparation steps
Drain pineapple and cut into small pieces. Rinse zucchini, wipe dry and coarsely grate. Chop walnuts.
Mix eggs, sugar and vanilla sugar with the whisk of hand mixer until creamy, about 3-4 minutes. Stir in salt and oil. Sift flour with baking powder, baking soda and cinnamon over a bowl. Gradually stir flour mixture into egg mixture. Fold in pineapple, zucchini, walnuts and raisins.
Pour batter into a well-greased springform pan with tube sheet insert about 26 cm (approximately 10 inches) diameter. Bake in a preheated oven at 175°C (fan: 155°C, gas mark 2-3) (approximately 350°F), about 1 hour. Let rest for 10 minutes in cake pan. Carefully loosen cake from pan. Cool on a cake rack lined with parchment paper. Let cool completely. Dust cake with powdered sugar. To serve, cut into pieces.
