Cinnamon cake with raisins and walnuts


500 g flour
200 ml warm water
100 g sultana raisins
60 ml sunflower oil
1 pinch of salt
50 g brown sugar
1 pkg dry yeast
peel from one orange
flour – oil

For rolling:
80 g brown sugar
60 g raw walnuts
1 tsp cinnamon


Mix the flour, oil, water, sugar, yeast, the grounded orange peel and salt in a bowl. Add raisins and mix a soft dough. Place it in a bowl, cover with plastic wrap and let rise for about 1 hour.
Add the brown sugar to the cinnamon and the chopped walnuts.
When ready, the dough is placed on the counter, divided into small parts, which are shaped like balls.
The balls are rolled in the cinnamon mixture and are placed in an oiled form with a diameter of 26 cm and a hole in the middle.
When placed in the form the top is also brushed with oil. The dough is left to rise for 1 hour.
The cake is baked in a preheated oven of 180 degrees with a fan for about 40 min.