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Pineapple-Zucchini Cake

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Ingredients for 1 servings:

  • 3 eggs
  • 350 g sugar
  • 175 ml oil (sunflower oil)
  • 1 pinch of salt
  • 2 bags of vanilla sugar
  • 350 g flour
  • 3 tsp baking powder
  • 60 g raisins
  • 90 g walnuts, roughly chopped
  • 200 g pineapple
  • 225 g zucchini, coarsely grated
  • Fat and breadcrumbs for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the eggs with the sugar and sunflower oil until the sugar is dissolved. Add the salt, vanilla sugar, and sifted flour with baking powder a spoonful at a time, then stir in the raisins, nuts, pineapple chunks, and zucchini. If the batter is too stiff, add a little more pineapple juice. Pour into a large, greased and breadcrumb-coated pan. Bake for about 70 minutes at 175°C. You can then drizzle with icing or powdered sugar (icing tastes better, as the cake isn’t too sweet).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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