Cook with the Intempora collection
- 1 pineapple
- 280 g of light brown cane sugar
- 125 g of butter
- 125 g of Greek yoghurt
- 3 organic free-range eggs
- 200 g of T65 bread flour
- 1.5 teaspoons of baking powder
- 50 g of ground almonds
- Butter for greasing
Couteaux utilisés pour cette recette
1 Preparing the pineapple
Use the Carving Knife to cut off the two ends of the pineapple.
Hold the pineapple vertical and remove its rind by sliding the knife along between the fruit and the skin.
Use the tip of the Paring Knife to remove the brown pineapple eyes.
Use the Carving Knife to chop the pineapple into thin slices.
Put the pineapple slices in a frying pan with 350 ml of water and 100 g of sugar.
Bring to the boil and simmer gently for 15 minutes.
Take out the pineapple slices, but put the syrup to one side.
2 Preparing the baking pan
Pre-heat the oven to 180°C.
Grease a round springform tin 20 cm in diameter.
Cover the base with the pineapple slices cooked in syrup, starting from the outside and working in.
The slices should overlap.
3 Preparing the pastry
Melt the butter and leave to cool.
Pour the yoghurt, lightly beaten eggs and melted butter into a mixing bowl, and mix.
Add the flour, baking powder, ground almonds and the rest of the sugar. Stir well.
4 Putting the cake in the oven
Pour the cake mix onto the pineapple.
Bake for 50 minutes to an hour, covering the cake with a sheet of aluminium foil at the end.
Check that the cake has cooked through by piercing it with the tip of a knife, which should come out dry.
5 Serving the cake
Leave the cake to cool for 15 minutes before taking it out of the tin.
Before serving, heat up the syrup and pour it over the cake.
If you have some slices of pineapple left, cut them into small cubes and serve them as a garnish on the cake.