The pineapple cake is a dessert that can be made with many recipes in order to satisfy both the creamy pastries that the dry. In our case, we present a recipe with a soft and smooth cake, no creams, both after excellent meal for a snack or breakfast.
Instructions
- Take a bowl and break inside the eggs (1) and then add also the sugar (2) and whip it with a fork (3) to obtain a homogeneous mixture.
- Then pour in the dough even the sunflower oil (4), whip well (5) to mix them and also pour low-fat yogurt (6).
- Whip again (7) and then add the flour (8) and baking powder (9).
- Now take the electric mixer (10) and whip the mixture until dissolved all the flour (11). Finally line a cake pan with baking paper (12). A little secret to make it adhere well it is to pour a drop of water before putting the paper so that it stick to the bottom.
- Meanwhile take the pineapple and cut 4 slices (13) from the bottom to put them on the cutting board. With the large knife cut away the peel (14) and then also remove the central part (15) harder to get the large circle shapes.
- Now pour the mixture (16) into the pan to occupy all the space. Level off the surface and then place above the pineapple (17) so as to make them float on the surface. Then bake (18) in a preheated oven at 150° C for about 40 minutes.
- Check the cooking of the cake with the toothpick by inserting it for a couple of centimeters. If puncturing the cake the toothpick is clean then the cake is ready. So take out (19) and let it rest at least ten minutes before you start dusting with icing sugar (20) passed through a sieve. Do not put the icing sugar with the still hot cake for not melt with heat. Sprinkle over the entire cake (21) and then let cool for at least an hour before serving it as a dessert or as a sweet breakfast.
