Last Saturday, we went to dinner at my sister’s, so naturally I was in charge of dessert. Except it was a bit last-minute, so I made do with what I had in my cupboards… and I found a tin of pineapple. For this recipe, I took my inspiration from Chef Damien’s “gâteau pépère” apple cake recipe (or how to make a very good cake in very little time), except that I replaced the apples with pineapple and added vanilla, because I love it! And these 2 flavours go together wonderfully!
It was also a chance to try out vanilla powder. It’s very handy, because in this mixture there’s no infusion (it’s not like a crème anglaise or a pastry cream). Of course, you can also use vanilla sugar or even vanilla extract (I added some too, actually), but I don’t know about you — I just love seeing vanilla seeds in a mixture 🙂
Ingredients & preparation
1 component · Full recipe
Cake
Ingredients
- 3 eggs
- 125 g (4.4 oz) plain flour
- 150 g (5.3 oz) sugar
- 1 sachet baking powder
- 75 g (2.6 oz) milk
- 60 g (2.1 oz) groundnut oil
- 1 tin pineapple chunks
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vanilla powder
- rum (optional)
- light brown sugar
Preparation
1
Preheat the oven to 180°C / 350°F.
2
Drain the pineapple chunks, reserving the equivalent of a small glass of pineapple juice.
3
In a large bowl, mix together the eggs and sugar (unlike the video recipe, I beat the mixture with an electric mixer for a few minutes to get an extra-fluffy cake).
4
Add the flour and baking powder, then the milk, and mix.
5
Add the oil, vanilla extract and vanilla powder. Mix again.
6
You can also add a splash of rum if you like.
7
Pour the batter into a round cake tin, then scatter the pineapple chunks on top.
8
Bake for 30 minutes at 180°C / 350°F.
9
A few minutes before the end of baking, pour over the reserved pineapple juice and sprinkle with a little light brown sugar for a lightly caramelised finish.
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