Time | Servings | Difficulty |
---|---|---|
01:00 | 6 | Easy |
Introduction
To share
This caramelized pineapple cake is a real treat that has roots in the West Indies. It’s a cake that brings a little sunshine and generosity. It is soft and lined with slices of caramelized pineapple. The dough is lightly scented with lime. This recipe is very easy to make.
For this recipe, I used:
- 26cm diameter shortage mold
The extra thing:
- Add vanilla bean seeds, cinnamon, a little rum or bitter almond extract.
Ingredients
20 cl of liquid caramel | |
7 pineapple slices | |
150 g salted butter ramolli | |
150 g of flour | |
3 egg | |
150 g brown sugar | |
1 sachet of vanilla sugar | |
1 sachet of baking powder | |
1 lime uniquement le zeste | |
4 tbsp pineapple juice |
Instructions
1
|
Pour the softened butter and brown sugar into a bowl. Work with a maryse to obtain a homogeneous mixture.
Break the eggs into a bowl and beat into an omelet. Pour the beaten eggs into the bowl. Incorporate the flour, vanilla sugar and baking powder and mix to obtain a homogeneous dough. |
2
|
Cut 1/3 of the pineapple into small pieces and fold into the dough.
Preheat the oven to 190 ° C. |
3
|
Pour the caramel into the bottom of a mold to miss.
Place the rest of the pineapple slices on top. Pour the dough over it and bake for 45 minutes. |
4
|
When the cake is cooked, and as soon as it comes out of the oven, soak it with half the pineapple juice.
Let cool on rack. |
5
|
Unmould and soak with the rest of the pineapple juice.
To serve |





