Friday, March 16, 2012


For 4/6 people
Preparation time: 20 min
Cooking time: 55 min

1 fresh pineapple or canned
200 g flour
125 g unsalted butter
125 g dark brown sugar
2 tablespoons milk
3 eggs
2 packets of vanilla sugar
1 teaspoon baking powder
A knob of butter or 1 tablespoon oil to grease the pan

An ovenproof dish
a bowl
a glass

Preheat the oven gas mark 6.
In a glass, dissolve the yeast in 2 to 3 tablespoons milk. In a bowl, combine flour, brown sugar and eggs.
Add the softened butter and diluted yeast in milk and stir. Cut pineapple into tench. Reserve a few slices to coat bottom of pan and stir in remaining pineapple in the preparation after cutting into cubes.
Butter the mold. Sprinkle bottom of pan with vanilla sugar. Place on bottom and sides of pineapple rings. Pour the mixture and bake for 55 minutes.
Check for doneness with the tip of a knife, if it comes out clean your cake is ready.
The unmold and let cool on a platter.
This cake can be served warm or cold.

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