Pineapple and Raisin Cake
4 servings
60 minutes
Pineapple and raisin cake is a true embodiment of sweet coziness from Yugoslavia. It combines the juiciness of pineapple with the tender texture of soaked raisins, creating a rich, slightly exotic flavor. Hazelnuts add a nutty note, while saffron gives a light spiciness and warm hue. This cake is perfect for tea time with family or cozy evenings with friends. Powdered sugar decorates its golden crust, turning it into a culinary masterpiece. It is good as a standalone dessert or paired with vanilla cream or fruit sauces.
1
Pour boiling water over the raisins to swell them. Preheat the oven to 200 degrees.
- Raisins: 150 g
2
Grind the hazelnuts in a blender until they become fine crumbs.
- Hazelnut: 50 g
3
Cut the pineapple rings into cubes.
- Canned pineapple rings: 200 g
4
Beat the egg with sugar, mix in flour, butter, nuts and pineapple, add baking powder and saffron, salt (to taste). Pour in the milk and mix everything thoroughly.
- Chicken egg: 1 piece
- Sugar: 0.5 glass
- Wheat flour: 150 g
- Olive oil: 1 teaspoon
- Hazelnut: 50 g
- Canned pineapple rings: 200 g
- Baking powder (raising agent): 10 g
- Ground saffron: pinch
- Salt: pinch
- Milk: 150 ml
5
Drain the raisins in a sieve and pour out all the water. Add the raisins to the dough and mix well.
- Raisins: 150 g
6
Place the dough in a greased mold and bake for 25-30 minutes.
- Olive oil: 1 teaspoon
7
Sprinkle the finished cake with powdered sugar.
- Icing sugar: 30 g
