Pineapple Cake: The only cooler you need during summer.
Soaked in cold pineapple syrup and covered with fresh pineapple slices, this cake will refresh your summer days.
- Preparation time25 Minutes
- Cooking time35 Minutes
- Cooking methodOven
For the Cake
- 1 pinchsalt
- 1 teaspoonlemon zest
- 2 cupsflour
- 1.5 cupssugar
- 2 spoonsbaking powder
- 1 pinchvanilla
- 1 spoonbrandy
- 8 slicespineapple
For the Syrup
- 2 cupspineapple juice
- 2 cupswater
- 3/4 cupsugar
First of all, preheat your oven to 180°C.
Start by beating the eggs with the pinch of salt and the lemon zest.
Once the beaten eggs become creamy, add the sugar, the baking powder, the vanilla and the brandy while still mixing. The mixture will have a liquid consistency.
Then, pour little by little the flour while still whisking.
Mix the overall for a couple of minutes until all ingredients are incorporated.
In a cake mold, lined with parchment paper, distribute the pineapple pieces in a decorative manner.
Pour down over the pineapple slices, the whole cake mixture.
Reduce the temperature of the oven to 160°C and bake for 35 minutes or until a toothpick or a knife comes out clean.
Let the cake cool as it is (upside down). Don’t unmould it before soaking it with the syrup.
In a saucepan on medium heat, pour the pineapple juice, the water and the sugar and mix them with a whisk in order to dissolve the sugar.
Whenever the syrup starts boiling, remove from heat and let it cool.
Once your components are cold, pierce the unmoulded cake with a toothpick, and with a spoon start distributing the pineapple syrup all over the cake until it is fully soaked.
Wait 15 minutes for the cake to absorb the syrup, then unmould it delicately and store it in the fridge to be served cold.
– The Pineapple Cake should be stored in the fridge and always served cold.
– You can further decorate the cake with some whipped cream.
I hope you enjoyed the Pineapple Cake recipe.
For more recipes visit: https://blog.giallozafferano.it/jessicakhater/