Be a pineapple, stand tall, wear a crown, and be sweet on the inside
I have been longing to make a pineapple cake using fresh fruit, something different from regular upside down cake. This moist cake paired with almond meal is result of my experimentation and the outcome was absolutely pleasing….
How to bake a moist pineapple almond cake
- 80g unsalted Butter plus 1 tbsp
- 1 cup Self Raising flour
- 1/2 cup almond meal
- 1/2 cup sugar
- 1 cup finely chopped fresh pineapple
- 3 eggs
- 1/2 tsp pineapple essence
Heat 1 tbsp of butter in a pan and saute the finely chopped pineapple for 5 minutes. Remove from pan and set it aside along with the liquid.
Beat 80g of butter with sugar and add eggs. Mix well until light and pale in colour.
Add flour, almond meal, essence and sautéed pineapple with the liquid to the batter and mix well until well incorporated. Bake in a preheated oven of 175"c for at least 30 minutes or more till done. remove and let it cool down.
Notes
For the Glaze – 1/2 cup of shifted pure icing sugar
few drops of milk and essence.
Combine the ingredients and gently pour on the cake and sprinkle nuts.
PS – To convert 1 cup of plain flour into self raising flour, add 1 1/2 tsp of baking powder and 1/4 tsp salt. Almond meal is simply ground almonds made from whole almonds, skin and all. It generally has a coarser grain and will give your baked goods a ‘nutty’ texture
Check my Free EBOOK for exciting and interesting ideas to decorate cupcakes with loads and loads pictures and tutorials.
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