The pineapple cake is a soft and fragrant cake ideal for breakfast or an afternoon snack.
It is prepared with a mix of all-purpose (type 00) flour, almond flour and fresh pineapple — choose a nice, juicy, ripe one.
What makes the cake even more tasty and fragrant is the addition of a sweet and aromatic liqueur such as Strega, made with herbs and spices like cinnamon, nutmeg, juniper and mint.
During baking this cake will fill your kitchen with an intoxicating aroma — you won’t be able to wait to taste it.
Pineapple has anti-inflammatory and detoxifying properties that help eliminate excess fluids, so the cake, besides being tasty, is also good for you.
You can make a lower-calorie version by replacing the sugar with erythritol and enjoy it without guilt!
- Portions: 10 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose (type 00) flour
- 1 cup almond flour
- 3 eggs
- 2/3 cup granulated sugar
- 1/4 cup Strega liqueur
- 1/3 cup milk
- 1 packet (≈2 1/4 tsp) baking powder
- 3 cups fresh pineapple (about 1.1 lb / 500 g), diced
- to taste powdered sugar
Tools
- Hand mixer
- Springform pan
Steps
Before preparing the cake, clean the pineapple and cut 5 slices to leave whole; add additional pineapple in pieces for a total weight of about 1.1 lb (about 3 cups / 500 g).
In a bowl pour the eggs and the sugar, beat with the whisk until they become light and frothy.
Add the liqueur and the milk.
Gradually add the two flours mixed with the baking powder, working the batter with the whisk. Add the pineapple pieces.
Butter and flour a 9.5-inch (24 cm) springform pan and pour in the batter.
Finish by arranging the pineapple slices on top.
Bake at 338°F for 40-45 minutes; before removing from the oven, check doneness with a toothpick.
The pineapple cake is soft and delicate; with a light dusting of powdered sugar it will be pleasing to both the eye and the palate.
It stays moist and soft for 2-3 days if covered with plastic wrap and kept in a cool, dry place.
