If you’re looking for a simple, fresh, and fragrant dessert perfect for summer, this yogurt and pineapple cake is the right choice! Soft, light, and with a delightful fruity aroma, it’s ideal for breakfast or a delicious snack. The combination of yogurt with pineapple gives a soft texture and a delicate taste that conquers both adults and children. It takes just a few minutes to prepare without effort!
The yogurt and pineapple cake is a genuine, fresh dessert that’s super quick to prepare. Perfect to enjoy cold on the hottest days or with a sprinkle of powdered sugar for an extra touch. Make it yourself and let me know if it disappeared in a flash like it did at my house!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- cup sunflower seed oil
- 1 cup granulated sugar
- 4 eggs
- 2½ cups all-purpose flour
- 1 packet baking powder
- 1 packet vanillin
- 1 cup Greek yogurt
- 2 pinches salt
- 1 package canned diced pineapple
Tools
- Thermomix
- Stand Mixer
- Mold 9.5-inch springform pan
Steps
In the Thermomix bowl, add the sugar, eggs, flour, baking powder, vanillin, salt, yogurt, and oil.
Blend for 40 seconds at speed 5.
Add the drained pineapple, leaving aside a handful, and mix for 10 seconds at speed 4. Reserve the juice for later.
Transfer to the greased and floured pan.
Finish with the reserved pineapple and bake at 350°F for about 50 minutes.
Before removing the cake from the pan, add the pineapple juice.
Let it cool and serve.
💡 Tasty Variants:
• Use canned or fresh pineapple, depending on the season
• Add coconut flakes for an exotic touch
• Try with fruit yogurt
• Replace pineapple with peaches or apricots for new summer versions
💡 Tasty Variants:
• Use canned or fresh pineapple, depending on the season
• Add coconut flakes for an exotic touch
• Try with fruit yogurt
• Replace pineapple with peaches or apricots for new summer versions
