- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Energy 309.15 (Kcal)
- Carbohydrates 48.46 (g) of which sugars 26.54 (g)
- Proteins 6.37 (g)
- Fat 11.32 (g) of which saturated 2.20 (g)of which unsaturated 8.42 (g)
- Fibers 0.99 (g)
- Sodium 26.25 (mg)
Indicative values for a portion of 100 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
Tips and Variants
The pineapple and yogurt cake keeps for 2-3 days, in a cool place or in the refrigerator.
The pineapple slices shouldn’t sink, as the batter is thick enough. However, if it becomes too liquid (this can depend on the eggs or the type of yogurt), do not add the pineapple juice.
You can mix a slice of pineapple, cut into small pieces, into the batter.
I used Greek yogurt with 2% fat, but 0% or 5% is also fine. You can replace it with ricotta cheese in the same quantity. I do not recommend classic yogurt because it does not have the same consistency, and the pineapple slices might sink during baking.
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