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
Caramel
How it's done
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Pineapple
Peel the pineapple, remove the stalk, cut into approx. 4 mm slices.
Cake batter
Place the butter, icing sugar and salt in a bowl, beat using the whisk on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Mix the flour, baking powder and lime zest into the butter mixture.
Caramel
Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a brown caramel has formed. Pour in the reserved lime juice, simmer and stir over a low heat until the caramel has dissolved, reduce for approx. 2 mins. Line a springform pan with aluminium foil so that no liquid can escape. Line the base precisely with baking paper. Spread the caramel evenly over the base. Arrange the pineapple slices on top of the caramel, spread the cake batter over the top.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove, leave to stand for approx. 2 mins., remove the tin frame, carefully tip the cake onto a rack, allow to cool slightly. Serve lukewarm or cold.
| Serve with: | Fior di latte ice cream or whipped cream |
|---|
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