Recipes · Austrian · Cakes
Reindling (Carinthian Cinnamon and Raisin Yeast Cake)
One serving has 293 kcal and 5 g protein, and at least a fifth of a woman's daily need of thiamin (30%), selenium (27%), riboflavin (24%), manganese (21%) and folate (21%). Ready in 190 minutes.
- Preparation: 140 min
- Cooking: 50 min
- Makes: 1 serving (88.6 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 36 g Flour, all-purpose
- 18 g Milk, whole
- 1.5 g Yeast, fresh
- 11 g Sugar
- 10 g Butter
- 3 g Egg yolks
- 0.2 g Lemon zest
- 0.3 g Salt
- 0.6 g Cinnamon
- 8 g Raisins
Method
- Warm the milk until lukewarm, crumble in the yeast with a spoonful of the sugar and a spoonful of the flour, and leave it for 15 minutes until bubbly.
- Mix the rest of the flour with a third of the remaining sugar, the salt and the lemon zest. Add the yeast mixture, the egg yolks and half the butter, melted and lukewarm, and knead for 10 minutes until smooth and glossy and the dough comes away from the bowl. Cover and leave to rise for 1 hour, until doubled.
- Butter a Reindling or Gugelhupf tin generously with a little of the butter and sprinkle it with a little of the sugar.
- Roll the dough out into a rectangle about 5 mm thick. Brush it with the rest of the butter, melted, leaving a narrow border, and sprinkle it with the rest of the sugar mixed with the cinnamon, then with the raisins.
- Roll it up tightly from a long side and lay it in the tin, seam inwards, pressing the ends together. Cover and leave to rise for 30-45 minutes, until it nearly fills the tin. Meanwhile heat the oven to 170 °C.
- Bake for 45-50 minutes until deep golden brown, covering it with foil if it darkens too fast. Leave it for 5 minutes, then turn it out; the sugar in the tin forms a caramel crust. Cool on a rack.
- In Carinthia, Reindling goes with coffee, and at Easter with ham, eggs and horseradish too.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 293 kcal | 14% |
| Carbohydrates | 46.6 g | |
| Water | 25.8 mL | |
| Fiber | 1.8 g | 6% |
| Protein | 5.3 g | 11% |
| Tryptophan | 0.06 g | |
| Threonine | 0.16 g | |
| Isoleucine | 0.2 g | |
| Leucine | 0.37 g | |
| Lysine | 0.18 g | |
| Methionine | 0.1 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.25 g | |
| Tyrosine | 0.17 g | |
| Valine | 0.23 g | |
| Histidine | 0.12 g | |
| Fat | 9.9 g | |
| Monounsaturated | 2.9 g | |
| Polyunsaturated | 0.62 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.46 g | |
| Saturated | 5.7 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 55.9 mg | |
| Calcium | 43.7 mg | 4% |
| Copper | 0.09 mg | 10% |
| Iron | 2 mg | 11% |
| Magnesium | 13.9 mg | 4% |
| Manganese | 0.38 mg | 21% |
| Phosphorus | 81.4 mg | 12% |
| Potassium | 140 mg | 3% |
| Selenium | 14.9 µg | 27% |
| Sodium | 130 mg | |
| Zinc | 0.59 mg | 7% |
| Thiamin (vitamin B1) | 0.33 mg | 30% |
| Riboflavin (vitamin B2) | 0.26 mg | 24% |
| Niacin (vitamin B3) | 2.4 mg | 17% |
| Pantothenic acid (vitamin B5) | 0.4 mg | 8% |
| Pyridoxine (vitamin B6) | 0.05 mg | 4% |
| Folate (vitamin B9) | 83.7 µg | 21% |
| Cobalamin (vitamin B12) | 0.16 µg | 7% |
| Choline | 30.5 mg | 7% |
| Vitamin A | 88.2 µg | 13% |
| Vitamin C | 0.47 mg | 1% |
| Vitamin D (D2 + D3) | 15.7 IU | 3% |
| Vitamin E | 0.43 mg | 3% |
| Vitamin K | 1.4 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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