Pineapple and kiwi cake, a simple, light, and delicious dessert perfect for any break during the day. A soft and quick-to-make base, topped with plenty of fresh diced fruit, and a few amaretti (if you like) to give it a crunchy touch. It is served cut into squares, it’s delicious on its own or accompanied by a scoop of ice cream… try it and you’ll taste how delicious it is!
If you love fruit desserts, here are some other ideas for you:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 168.91 (Kcal)
- Carbohydrates 27.95 (g) of which sugars 14.77 (g)
- Proteins 2.86 (g)
- Fat 5.79 (g) of which saturated 3.53 (g)of which unsaturated 2.13 (g)
- Fibers 0.80 (g)
- Sodium 11.91 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.2 oz pineapple (fresh)
- 2 kiwi
- 1.25 cups all-purpose flour
- 1/3 cup milk
- 3.5 tbsps butter
- 1/2 cup sugar
- 1 egg (small, or 1/2 large)
- 2 tsp baking powder
- 4 amaretti (or dry biscuits, as desired)
Tools
- Cake Pan square 8×8 inches
- Parchment paper
- Mixer
- Bowl
Preparation
Melt the butter in a pan (or microwave) and let it cool.
Clean the pineapple, removing the skin and the central core, weigh the required 120 g, and cut it into small cubes.
Peel the kiwis and also cut them into small cubes.
With the mixer, beat the egg with the sugar. If you have a medium or large egg, weigh out 30 grams.
Add the melted butter and mix, still with the whisk.
Add the sifted flour and baking powder, alternating them with the milk. You will get a very soft but not liquid mixture.
Line the cake pan with parchment paper, pour in the batter, and level it.
Distribute the pineapple and kiwi cubes over the entire surface (1), finally (if you like) add the amaretti, crumbled by hand.
Place the cake in a static oven at 356°F (or fan oven at 338°F), and bake it for 35-40 minutes (2). Adjust according to your oven, and always do the toothpick test before turning it off.
The pineapple and kiwi cake is ready, let it cool completely and cut it into squares. If you like, you can sprinkle with a little powdered sugar.
Tips and Notes
If you don’t have a square cake pan, you can use a classic round cake pan with a diameter of 22-23 cm.
You can substitute butter with 40 g of seed oil. You can substitute milk with a plant-based beverage of your choice.
You can omit the amaretti if you don’t like them, I added them because they absorb any excess liquid and add crunchiness to the cake’s surface.
FAQ (Questions and Answers)
Can I use canned pineapple?
Sure, but you will need to drain it very well before putting it on the cake.
How do you store the pineapple and kiwi cake?
Store it in a cool place for 1-2 days, or in the refrigerator if the environment is warm.
