Caramelised pineapple cake with saffron

By talonshautscacao

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Pineapple and coconut cake

Pineapple cake

Ingredients

150g flour
30g cornflour
3 eggs (2 whole + 1 yellow, 1 white, beaten stiff)
80g sugar + 1 tbsp sugar
70g butter, melted and cooled
2 doses saffron
5 slices of pineapple
2 pinches of salt
1/2 teaspoon baking powder

Details

servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Budget Friendly

Preparation

Step 1

Preheat oven to 210 ° c. Melt the butter. In a bowl (or processor bowl) whisk eggs (2 whole eggs + yolk) with sugar. On top of this mixture, sift the flour, cornstarch, 1 pinch salt, baking powder and saffron. Mix well. Add melted butter and mix again.

Step 2

Dice the pineapple slices and lightly caramelise them in a pan with 1 tablespoon sugar (about 5 minutes). Add them to the dough. Beat the egg white until very stiff with the remaining pinch of salt. Then fold in preparation gently by lifting the mixture with a spatula.

Step 3

Pour the mixture into a loaf tin and bake for 8 minutes at 210 ° C and then 12 minutes at 180 ° c. Check it's cooked with a knife which should come out completely dry. Remove the cake from the tin on a cake rack and allow to cool by placing it on the side.