What do pomegranate, papaya, and pineapple have in common? Apart from the fact that they all start with the letter ‘P,’ each fruit requires a bit of work to get to the juicy goodness inside. It’s no wonder then that pineapple is often found in canned form these days… However for this recipe, you’ll certainly need to be using the real McCoy to enjoy the best results. While cutting the pineapple can be tricky, preparing the cake itself is actually very straightforward — the fruity taste sensation will also make it worth it in the end!
Pineapple Cake
Equipment
- Cake springform pan
- Electric whisk
Ingredients
- 1 pineapple
- 3 eggs
- 2/3 cup sugar
- 1/2 tsp vanilla extract
- 4 fl oz pineapple juice
- 2 1/4 cups flour
- 1 tbsp baking powder
Instructions
- Remove the skin from the pineapple and cut about a half of the fruit into seven rings. Cut the rest of the pineapple into small pieces.
- Use an electric whisk to beat the eggs until they are frothy, and add the sugar while continuing to stir.
- Now add the vanilla extract, pineapple juice, flour, and baking powder before mixing the ingredients into a batter. To finish, fold in the pineapple chunks.
- Add the batter to a cake springform pan and place the pineapple rings on top. Bake the cake for 60 minutes at 320°F.
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After all that hard work with the knife, you can now tuck into a well-deserved slice of this light and airy delight. Perfectly complimenting the dough’s firm and moist texture, each hidden pineapple chunk is exploding with a tantalizing fruity sweetness. Remember that you made enough to share with family and friends though, so don’t go eating the whole lot!