The pineapple and walnut cake is an easy and quick dessert to prepare. Great for breakfast, given the presence of pineapple which helps burn fats and walnuts which contain oil that brings many benefits to our body. Ideal also for a snack and for a dessert after a meal to be accompanied with a good English cream. (The recipe, if you want to try, can be found by clicking here). If you have never tasted it, I recommend trying it.
Below are other sweet recipes to try.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pineapple and Walnut Cake
- 2 1/4 cups all-purpose flour
- 1/2 cup sunflower oil (room temperature)
- 1/2 cup sugar
- 3.4 oz pineapple juice
- 3 eggs
- lemon zest (grated)
- 1 can pineapple (canned)
- 1 packet baking powder
- 1/3 cup walnuts
Tools for Pineapple and Walnut Cake
- Blenders
- Bowl
Steps for Pineapple and Walnut Cake
Open the can of pineapple and remove all the slices, keep the juice. Whisk the eggs with the sugar in a large bowl until they become fluffy. Add the oil and pineapple juice while continuing to whisk. Pour in the sifted flour with baking powder, the zest of half a lemon, and blend first at low speed then gradually increase. Blend until you get a smooth and creamy mixture.
Chop some walnuts and add them to the mixture. Line a mold with parchment paper and pour the mixture inside.
Fill the surface of the cake with the pineapple slices and decorate with the remaining walnuts.
Bake at 356°F (180°C) and let it cook for about 40 minutes. (Always adjust with your oven) before removing from the oven always do the toothpick test, if it comes out dry then your pineapple and walnut cake can be removed from the oven.
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Let it cool and before serving, dust with powdered sugar.
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