Nutrition Facts
6 servings
6
Fresh and light pineapple cake: the easy recipe
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Are you looking for a refreshing and light dessert for sunny days? This pineapple cake is a perfect option. Easy to prepare, it requires only a few simple ingredients and a little time. The spongy texture of the cake pairs wonderfully with the tangy flavor of the pineapple and the lemon.
Ingredients
1 Pineapple in syrup
100 Sugar
2 Flour
4 Egg
Zest of a grated lemon
1 Water
6 Sugar to caramelize the mold.
Directions
1
Blend the pineapple slices with 4 tablespoons of their juice and the grated zest of the lemon. Pour the resulting puree into a saucepan, add the sugar, bring to a boil, and boil for 10 minutes. Let it cool. Preheat the oven to 150°C. Beat the eggs. Incorporate the flour; add this mixture to the cold pineapple puree, mixing until homogeneous. Place the pieces of sugar in a mold, add 1 tablespoon of water, and place the mold over low heat. The sugar will begin to melt and then caramelize. As soon as the caramel is golden, remove from heat and slide the caramel along the sides of the mold. Pour the pineapple puree into the mold and bake for 1 hour in the oven. Let it cool and refrigerate until the next day. Unmold at the last moment by dipping the mold for a few seconds in a container of boiling water before turning it out onto a serving dish.
Ingredients
Ingredients
1 Pineapple in syrup
100 Sugar
2 Flour
4 Egg
Zest of a grated lemon
1 Water
6 Sugar to caramelize the mold.
Directions
Directions
1
Blend the pineapple slices with 4 tablespoons of their juice and the grated zest of the lemon. Pour the resulting puree into a saucepan, add the sugar, bring to a boil, and boil for 10 minutes. Let it cool. Preheat the oven to 150°C. Beat the eggs. Incorporate the flour; add this mixture to the cold pineapple puree, mixing until homogeneous. Place the pieces of sugar in a mold, add 1 tablespoon of water, and place the mold over low heat. The sugar will begin to melt and then caramelize. As soon as the caramel is golden, remove from heat and slide the caramel along the sides of the mold. Pour the pineapple puree into the mold and bake for 1 hour in the oven. Let it cool and refrigerate until the next day. Unmold at the last moment by dipping the mold for a few seconds in a container of boiling water before turning it out onto a serving dish.
Notes
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Clio
GREAT, my husband doesn't like pineapple, I made a pineapple/mango mix with a bit of rum and he found it excellent, as did my guests. I need to do it again urgently but just with pineapple (and rum, of course). Thank you for sharing. -
Laurie anne
Nickel Honestly, too good! I didn't leave it in the fridge overnight, no need. For next time, I would add a bit more pineapple; for me, the flavor wasn't strong enough. However, the guests were thrilled. My suggestion: a bit more pineapple. -
Ines
Pineapple Cake Very good and very fresh; however, you don't taste much of the pineapple. My suggestion: Add 1-2 extra tablespoons of juice + a bit of pineapple syrup. Why not add some rum? -
marie-lys-l
PINEAPPLE CAKE VERY MUCH LOVED BY THE WHOLE FAMILY TO MAKE AGAIN My suggestion: USE ONLY 60G OF SUGAR. MAKE IN INDIVIDUAL RAMEKINS FOR A BEAUTIFUL PRESENTATION WITH MINT LEAVES. -
sylvie-t7
Pineapple Cake Excellent. Very fresh and light to end a good meal. My suggestion: I doubled the amounts for a larger pan.
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