This delicious, light pineapple cake came from another food blog – Taste of Beirut. I used less sugar than recommended, but the cake was just as yummy.
- 1 pineapple, peeled and cut into small pieces
- 2 Tbsp sugar, for simmering pineapple
- 6 – 8 Tbsp sugar for cake
- 3 eggs
- 14 Tbsp flour
- 200 gr (4 oz) butter
- pinch of salt
- 1 – 2 tsp baking powder
- juice from 1/4 lemon, added to the baking powder to dissolve it
- Stage 1: Simmer the pineapple. In a medium pot, bring 1 cup of water to boil. Add 2Tbsp sugar and vanilla essence, then the pineapple. Boil on medium heat for 15 minutes. Remove pineapple from water, but preserve the juice as well, as you’ll need it later to make the cake moist.
- Stage 2: Prepare the batter. Mix the eggs with the rest of the sugar. Incorporate flour and salt, then add melted butter and baking powder (in this order). Add drained pineapple (optional: add some rum). Pour batter in baking pan and bake in the oven (375F) for 30 minutes or until crust is golden.
- Stage 3: Remove cake from pan, cut into squares, place on a plate and drizzle with the remains juice. You’ll probably use around half of it, depending on how moist you’d like the cake to be.