Easter Market Bake · Swirled Yeast Cake
Reindling
Photo: Johann Jaritz / Wikimedia Commons · CC BY-SA 3.0 at
It's baked in a fluted ring pan called a 'Reindl' — the pan gave the cake its name, not the other way around.
A rich, buttery yeast dough is rolled with a swirl of cinnamon, sugar, walnuts, and raisins, coiled into a ring pan, and baked until deeply golden. Carinthian bakeries and market stalls sell it sliced, especially heavy around Easter and local festivals.
Why it's made this way: Its ring shape and enriched dough tie it to Easter baking traditions across the Alpine region, with Carinthia claiming a particularly walnut-heavy version as its own.
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