INGREDIENTS
- Makes a 23cm cake.
- – Butter 50 g.
- – Brown sugar 100 g.
- – Pineapple slices in syrup, approx. 8 models (don’t discard the syrup).
- – Butter 120 g.
- – Sugar 120 g.
- – Massive eggs 2 models.
- – Delicate lemon zest 1 unit.
- – Harina leudante 140 g.
- – Almond flour 40 g.
- – Milk 3 tbsp.
- To brighten:
- – Canned Pineapple Syrup.
- – Toasted and coarsely chopped almonds.
- – Freshly grated refined lemon.
Discover ways to put together this scrumptious INVERTED PINEAPPLE CAKE , to take pleasure in one thing candy and scrumptious by following the recipe beneath .
PROCEDURE:
1. Preheat the oven to 180ºC.
2. Butter a detachable cake pan and place a base of butter paper. Brush the bottom and the partitions frivolously with butter once more and sprinkle with brown sugar.
3. Prepare the pineapple slices protecting the complete backside and half slices protecting the joints, protecting the complete backside.
4. Beat the comfortable butter with the sugar and create a cream.
5. Add the eggs and taste with the refined lemon zest (or yellow lemon, or why not vanilla essence).
6. Add the self-rising flour with the almond flour, alternating with the milk and blend. The dough needs to be considerably unfastened, if vital add a bit extra milk.
7. Pour the dough over the pineapple slices and canopy fastidiously, protecting all of the fruit.
8. Bake for roughly 25 to half-hour , the floor ought to brown properly and the cake separates barely from the sting of the mildew.
9. Take away from the mildew and let it cool for 2 minutes.
10. Fastidiously unmold, and switch over onto the presentation plate.
11. Fastidiously take away the parchment paper.
12. Convey the fruit syrup to a boil till it thickens and brush the floor of the fruit. Sprinkle the facet of the cake with chopped almonds.
13. Serve heat, and luxuriate in!
