How to make
Peel the pineapple and banana and grind them in a blender to a pulp, not very finely. Squeeze a little lemon juice over them to prevent them from darkening. Stir.
Coarsely chop the walnuts.
Beat the egg with the sugar and oil. Add the fruit puree and walnuts. Stir and add the flour sifted with baking powder, cinnamon, ginger powder, salt and vanilla sugar in parts.
If the mixture is too thin, add 1 more spoon of flour.
Transfer the cake batter to a greased and floured 1-liter cake tin.
Bake at 340°F (170°C) in a preheated oven with a fan.
Once the sponge cake has acquired a nice brown color, poke it with a wooden skewer to check if it is ready. It remains slightly moist on the inside because of the fruit, but the skewer should still come out without any crumbs stuck to it.
Do not remove directly from the oven, but leave it in with the door open for 5-10 minutes, then keep it inside the mold for another 30 minutes. After that, you can take it out and cool the Christmas sponge cake on a wire rack.
If desired, sprinkle with powdered sugar and garnish with dried fruits and nuts.
A sponge cake with a Christmas aroma, strongly fruity and with a delicate structure and texture - moist, juicy and fluffy at the same time - melts in your mouth.
To make it successfully, follow the baking technology.
Have a look at ideas for fruit cakes and Christmas sweets.
