Here is the recipe of a summer cake, fresh and fragrant thanks to the pineapple, which is eaten both in the evening, to take away the whim of dessert over the weekend, or in the morning as breakfast, but also as a snack, with a nice tea at mint: the pineapple cake is perfect for any occasion.
It is a light recipe, as it does not require the use of butter or oil, but yogurt and milk .
A possible variant is to replace 50 grams of 00 flour with coconut flour : with this mix of exotic perfumes, coconut, pineapple and vanilla, you will find yourself immersed in a tropical country!
Pineapple cake recipe
Ingredients :
> 250 grams of 00 flour,
> half fresh pineapple without the central woody part and cut into thin slices,
> 150 grams of whole cane sugar,
> a jar of whole plain yogurt
> half a glass of milk or vegetable milk,
> 3 eggs, a sachet of vanillin,
> a sachet of baking powder with cream of tartar
Preparation : take a large bowl and beat the eggs with the sugar for about 20 minutes. Then add the yogurt, milk, vanillin, sifted flour with cream of tartar and continue mixing with the whisk at a reduced speed.
Then cover a cake tin with parchment paper well moistened under running water and squeezed; sprinkle the bottom with a tablespoon of sugar and distribute the pineapple slices as a base.
Then pour the mixture into it and bake in a hot oven at 180 ° C for about 20/30 minutes. Once it is ready, immediately turn it in the opposite direction and let it cool completely.
Preparation and storage tips
Pineapple choose it ripe and fragrant; this cake is even more tasty the next day, when all the aromas are well impregnated. Being rather wet, it should be stored in the refrigerator and consumed as soon as possible.
