By Isabelle B.
- tinned in syrup (1kg)
- 300 g sugar
- 6 eggs
- 1 lime
- 35 g flour
- 1 dl kirsch
Level of difficulty Easy
Preparation time 15mins
Cooking time 60mins
Cost Budget Friendly
Cut 2 to 3 slices of pineapple into cubes. Crush the rest of the fruit and boil with the syrup from the tin and 250g of sugar. Add the diced pineapple and cook for 5 minutes. Reserve.
Break the eggs in a bowl. Stir in the flour, lime juice and kirsch. When the mixture is smooth, add the stewed pineapple.
Butter a cake tin, pour in the batter and bake in a moderate oven for 1 hour.
Once the cake has cooled, remove from the tin and sprinkle with dessicated coconut.
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