Peel the jenipapo. Remove the seeds and mix the pulp in a blender with the water until smooth. Cream the butter and the sugar together until light and fluffy. Separate the eggs. Beat the yolks and add to the mixture. Add the jenipapo juice. Gradually mix in the flour and baking powder until the mixture is thick and smooth. Set aside.

In a separate bowl, beat the egg whites with a pinch of salt until stiff and gently fold into the flour mixture using a metal spoon. Fold in the raisins, cinnamon powder and mix well until smooth. Grease a round 30cm Bundt tin and line with baking paper. Pour the cake mixture in the tin and place in a preheated oven at 180º C for 35 minutes or until light brown.