Pineapple-Zucchini-Cake

Ingredients for 1 servings:

• 1 can pineapple, sliced ​​(drained weight 255 g)
• 250 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 1 pinch of salt
• 250 ml oil
• 450 g flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp cinnamon powder
• some nutmeg, grated
• 250 g zucchini, grated with skin
• 125 g walnuts, chopped
• 100 g raisins

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Drain the pineapple slices. Beat the eggs until frothy, mix the sugar and vanilla sugar, add to the pan, and continue beating. Add the salt and oil and stir in. Sift together the flour, baking powder, baking soda, cinnamon, and nutmeg, and stir in portions. Stir in the pineapple chunks and zucchini. Fold the walnuts and raisins into the batter. Pour the batter into a greased and floured springform pan (diameter: 26 cm) with a tube base. Bake at 180°C (160°C fan oven, not preheated) for about 60 minutes. Let the cake stand in the pan for 5 minutes, then remove from the pan, turn out onto a wire rack, and let cool.