Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pineapple
Cake batter
Utensils
One springform pan (24 cm in diameter), base lined with baking paper, sides greased
How it's done
Pineapple
Bring the water and sugar to the boil in a wide pan. Add the pineapple and simmer over a low heat for approx. 15 mins. Remove the pineapple, reduce the liquid to approx. 100 ml, set aside.
Cake batter
Place the butter in a bowl. Add the sugar and salt, mix using the whisk on a hand mixer. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix in the ginger, vanilla and yoghurt. Combine the flour, almonds and baking powder, mix in.
Cake
Place the pineapple slices in the prepared tin, spread the cake batter over the top.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove and allow to cool slightly. Firmly prick the cake all over with a wooden skewer, pour the reserved liquid over the top. Loosen the cake from the tin frame, turn out onto a rack, remove the tin base and baking paper, leave to cool.
| Serve with: | Whipped cream |
|---|
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