Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk or electric mixer
- Saucepan for caramel
- Round cake mold
- Oven
Ingredients
- 4 eggs
- 1 fresh pineapple
- 1 glass olive oil
- 1 cup yogurt
- 2 cups sugar
- 3 cups flour
- 1 packet powdered yeast (16 g)
- Zest of 1 orange
- q.s. homemade candy (optional)
- 1 can pineapple in syrup
Instructions
- Start by making the caramel. Heat sugar and a splash of water in a saucepan until it turns amber gold. Pour it into your greased mold and spread evenly.
- Place your pineapple slices neatly over the caramel. Optionally, add a cherry in the center of each ring.
- In a bowl, whisk eggs and sugar until pale and fluffy. Add yogurt, orange zest, olive oil, flour, and yeast. Mix until smooth but don't overbeat.
- Pour the batter gently over the pineapples. Tap the mold lightly to release air bubbles. Bake at 180°C (350°F) for 40 minutes.
- Let the cake cool completely before unmolding. Then, refrigerate it for 2-3 hours.
Notes
For an extra layer of flavor, sprinkle crushed homemade candy over the caramel before adding the pineapple slices.
Store the cake in an airtight container in the fridge for up to 3 days.
To freeze, wrap individual slices in plastic wrap and foil, thaw overnight in the fridge, and reheat in the microwave for 10 seconds for gooey goodness.
Use room-temperature eggs for a smoother batter and grease your mold generously to prevent sticking.
Nutrition
Calories: 350kcal | Carbohydrates: 55g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 30g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!