Poffert – Raisin cake


1 lb (500 g) flour
1 tsp baking powder
2 cups (400 ml) milk
2 eggs
¾ cup (150 g) raisins and currants
1 packet of vanilla sugar
A pinch of salt


  • Combine all the ingredients to make a semi-solid batter. 
  • Butter two small tins (7 in or 18 cm in diameter) and fill them with the batter. 
  • Bake in the oven at about 250 ˚F (120 ˚C) for about 60 minutes.
  • Allow to cool before slicing and arranging on a plate. 
  • In small bowls, serve butter balls, crushed candied sugar and syrup with the cake.