The pineapple cake is a fragrant and soft dessert that can be enjoyed for breakfast or a snack, even accompanied by a vanilla sauce. Made without milk and butter, it is ideal for those who cannot consume milk and dairy products. It’s a dessert that can be made in all seasons with canned pineapple, I preferred those in juice instead of syrup as the juice is added to the batter for flavoring and is less sweet.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 3/4 cup sugar
- 1/2 cup sunflower oil
- 3/4 cup pineapple juice
- 2 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 2 1/2 tsp baking powder
- 1 vanilla bean
- 6 slices canned pineapple
Tools
- 1 Mixer
- 1 Bowl
- 1 Sieve
- 1 Cake pan
Steps
Sift the flour with the cornstarch and baking powder.
Beat the eggs with the sugar and the vanilla seeds.
When the mixture is light and fluffy, add the oil in a thin stream.
Add the sifted flour alternating with the pineapple juice.
Gently mix with a spatula from bottom to top to avoid deflating the mixture.
Oil a 9-inch cake pan.
Pour the mixture and smooth it gently.
Arrange the pineapple slices on the surface of the cake.
Bake at 350°F in a preheated static oven.
Bake for about 45 minutes.
Perform the toothpick test, if it does not come out dry, continue baking for another 5-10 minutes.
Remove from the oven and let cool.
Dust with powdered sugar.
Tips
It can be stored for 4-5 days in a cool, dry place.
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