Pineapple cake

Pineapple cake – a tropical delight that will enchant your taste buds! This simple and quick recipe is perfect for those moments when you want to impress your guests or simply indulge in a special dessert.

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 60 minutes
Number of servings: 10

First, let’s explore the ingredients that transform this cake into a true tropical feast.

Ingredients:

- 1 can of pineapple compote (800 g)
- 180 g of flour
- 160 g of sugar
- 40 g of butter (for greasing the pan)
- 4 eggs
- 1 teaspoon of vanilla extract or paste
- 7 g of baking powder
- ~90 g of sugar (about 3 heaping tablespoons, for syrup)
- 300 ml of cream (for whipped cream)
- 1 packet of vanilla sugar
- 1 packet of whipped cream stabilizer

Brief history:

Pineapple cake has an interesting history, inspired by combinations of tropical fruits with fine dough, an ingenious way to bring an exotic note to everyday desserts. This recipe combines the fluffy texture of the cake with the juicy sweetness of pineapple, creating a contrast of flavors and textures that will make any meal more special.

Preparation:

1. Preparing the ingredients: Start by draining the pineapple compote. Reserve the syrup for the glaze. Preheat the oven to 180 °C. It’s important to have all ingredients at room temperature to achieve a fluffy and even cake.

2. Beating the eggs: In a large bowl, beat the eggs with sugar and vanilla paste using an electric mixer until the mixture becomes a white, fluffy foam. This step is essential, as the incorporated air will make the cake light and fluffy.

3. Preparing the pan: Take a springform cake pan and generously grease it with butter. Place a circle of parchment paper on the bottom of the pan and grease it on both sides. This will ensure that the cake releases easily after baking.

4. Arranging the pineapple: Place the pineapple slices from the compote at the bottom of the pan. You can use whole slices or cut them into cubes, depending on your preferences. The flavor of the pineapple will infuse the cake during baking, bringing a delicious taste.

5. Incorporating the flour: In another bowl, mix the flour with the baking powder and add the mixture to the egg foam, gently folding with a spatula to avoid losing air. You should obtain a smooth and fluffy batter.

6. Combining the ingredients: Pour half of the batter over the pineapple slices. Cut the remaining pineapple slices into small pieces and add them to the rest of the batter. Then, pour the other half of the batter on top.

7. Baking: Place the pan in the preheated oven and bake the cake for 40 minutes. Check if it’s done by inserting a toothpick in the center; if it comes out clean, the cake is ready.

8. Cooling and glazing: After baking, let the cake cool in the pan for 10 minutes, then turn it onto a rack to cool completely. Meanwhile, prepare the syrup: in the reserved pineapple syrup, add 3 tablespoons of sugar and a splash of vanilla, simmering on low heat until a thick syrup forms.

9. Finishing the cake: When the cake is cool, cover the pineapple slices with the prepared syrup. You can serve it plain or glaze it with whipped cream made from cream, vanilla sugar, and whipped cream stabilizer.

10. Serving: Serve the pineapple cake cold as a perfect dessert after a hearty meal or at a gathering with friends. You can pair it with a scoop of vanilla ice cream or a glass of sweet white wine, and for a flavor contrast, fresh lemonade would be ideal.

Useful tips:

- Variations: Instead of pineapple, you can use apricots, peaches, or even berries to explore new flavor combinations.
- Storage: Keep the cake in an airtight container in the fridge, where it will stay fresh for a few days.
- Calories and nutritional benefits: This pineapple cake has approximately 250 calories per serving, being a good source of vitamins and minerals due to the pineapple. It is rich in vitamin C, which helps strengthen the immune system.

Frequently asked questions:

- Can I use fresh pineapple instead of compote?
Yes, you can use fresh pineapple, but make sure to cook it a bit first to soften it.

- What type of flour is recommended?
All-purpose wheat flour is ideal, but you can also experiment with whole wheat flour for a healthier option.

- Can I substitute the butter?
Yes, butter can be replaced with coconut oil or margarine, but the taste will be slightly different.

Now that you have all the necessary information, all that’s left is to get cooking! Enjoy and have a delicious pineapple cake!

 Ingredients: 1 can of pineapple compote (800g) 180g of flour 160g of sugar 40g of butter 4 eggs vanilla extract 7g of baking powder ~90g of sugar (3 heaping tablespoons) whipped cream from 300ml of sour cream + 1 vanilla sugar, 1 cream stabilizer

 Tags:  cake pineapple unt whipped cream