Fresh pineapple cake

I had a French storybook growing up that had about 600 pages; the book was divided into sections: ” To read while eating a tartine (sandwich)”, “To read while having a picnic”, “To read before going to bed”, etc… It was one of my favorite books because the stories were only about three pages and always extraordinary.

Now this cake would fit into the category: “To eat while sipping tea in the afternoon”.

It is light and moist, with the added taste of fresh pineapple poached in a vanilla-scented syrup.

INGREDIENTS:

  • 1 pineapple, extra-sweet
  • 300 g sugar, divided (10.5 ounces)
  • 200 g flour (7 ounces)
  • 1 1/2 teaspoon baking powder
  • a pinch of salt
  • 3 large eggs
  • 100 g of melted unsalted butter (4 ounces)
  • 1/2 vanilla bean (can replace with pure vanilla extract)

METHOD:

First step: poaching the pineapple (can be done one day ahead to meld the flavors)

  1. Cut and peel the pineapple, making sure no knobs remain. cut off the core and discard and dice all the remaining pineapple flesh evenly in small pieces. Place in a bowl.
  2. Place the vanilla bean in a flat surface and smooth out with the blade of a knife; cut in half lengthwise and scrape off all the seeds.
  3. In a large pot, place 1/3 of the sugar and 2 1/2 cups of water and the vanilla seeds and bean; bring to a boil and when it starts boiling, stir until the sugar is dissolved, then add the pineapple pieces, reduce the heat and simmer gently for 15 minutes.
  4. Place the pineapple pieces in a bowl, cover with the syrup and let the mixture cool. Remove the vanilla bean, wash and dry and keep for another use.

Second step: Making the cake batter

  1. Place the three eggs in the mixer bowl; start mixing, adding the remaining sugar gradually. Mix until the mixture is turned pale yellow.
  2. Sift the flour and salt into the egg mixture, gradually at first, until the flour mixture disappears into the egg mixture; add the baking powder to the cake batter.  Add the melted butter slowly until the butter is incorporated. Add the drained pineapple pieces to the cake batter, folding gently to mix throughout.
  3. Butter a nonstick cake mold and pour the batter into it. Bake in a preheated 375F oven for about 30 minutes or until the cake is golden and puffed up. (Insert a toothpick to check if the cake is ready).
  4. Remove from the oven and prick the cake all over with the toothpick; pour the pineapple syrup on the cake; let the cake absorb the syrup and cool. Serve.

Recipe from Chef Guillaume Gomez, Elysée Palace, Paris,  France. Recipe was adapted.

NOTE: The pineapple peel can be boiled for 20 minutes or so with some sugar and makes a delightful juice.

The pineapple should have very bright green leaves; it should say extra sweet on the label, if possible.

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66 Comments

  1. Posted May 9, 2012 at 4:39 pm | Permalink

    Ok. Have just popped it in the oven. Will drizzle with syrup when it comes out and am going to leave it over night. Will report back tomorrow. Looks good thus far and the mix tasted sweet and light :)

  2. Posted May 10, 2012 at 8:56 am | Permalink

    Ok I’m back. Kids love it. It’s more a desert cake once you pour the syrup on especially. So we are heating it up for 30 secs in the and adding double cream. :D

    Thank you

  3. Posted June 12, 2012 at 7:23 am | Permalink

    I have just baked this cake – and blogged about it (with a link to your post). It was very tasty and not that sweet (I used less sugar then your recipe). You are 100% right: this is a cake to eat while sipping (green) tea :)

  4. Posted October 18, 2012 at 6:27 am | Permalink

    wow..This style of recipe in french with dark color looks so cool ..one of my favorite flavor especially in cakes, appearance of pineapple represents delicious or fresh!!it must be try it …celebrate it with special weekend.

  5. pammy
    Posted October 26, 2012 at 7:38 am | Permalink

    I made this and me & my boyfriend LOVE it!!! Thank you for the recipe. I only used 1 1/2 cups water & used pure vanilla extract 2 tsps but I followed the rest exactly and it was SO good!

  6. Harriette
    Posted November 8, 2012 at 10:06 am | Permalink

    HELP! I need to make this cake today!! The pineapple is dead ripe and very sweet!
    I do not have a scale. Je suis une American. I need to translate ounces to cups, as well as 1/2 vanilla bean to teaspoons or fraction thereof. Many thanks to anyone who
    can help today. Many thanks to anyone who can help for future reference.

  7. Harriette
    Posted November 8, 2012 at 10:12 am | Permalink

    HELP!!! Je suis une American. I have a ripe pineaple cut up and waiting to be use
    today. I need to know how to measure ounces of flour, as well as how much vanilla
    in teaspoons or fraction of teaspoons to substitute for 1/2 of a vanilla bean.

    Many thanks to anyone who can help either today or later!

  8. Harriette
    Posted November 8, 2012 at 10:14 am | Permalink

    HELP!!! Je suis une American. I have a ripe pineaple cut up and waiting to be use
    today. I need to know how to measure ounces of flour, as well as how much vanilla
    in teaspoons or fraction of teaspoons to substitute for 1/2 of a vanilla bean.

    Many thanks to anyone who can help either today or later!

    Harriette

  9. Joumana
    Posted November 8, 2012 at 10:52 am | Permalink

    @Harriette: use 1 1/2 tsp of vanilla extract. As far as ounces of flour, go on google and type convert from grams to cups or ounces to cups and you will get an instant result.

  10. Sara
    Posted May 27, 2013 at 5:41 pm | Permalink

    Fantastic cake. Lovely sweet and wholesome. Will definately make again and again and again and…

  11. Soumya
    Posted November 25, 2013 at 9:28 am | Permalink

    Can I use pineapple essense instaed of vanilla?

  12. Joumana
    Posted November 25, 2013 at 1:39 pm | Permalink

    @Soumya: sure! :)

  13. Erin-Leigh
    Posted May 7, 2014 at 3:37 pm | Permalink

    I made this recipe last night and baked it as cupcakes instead of a cake. It’s less than 24 hours later, and my husband who doesn’t really care for cake, has already had five cupcakes. Next time, I’ll use a mini bundt pan. It seems a standard cupcake is simply not a large enough portion to satisfy my crowd. I’ve been searching for a pineapple cake recipe for ages, and this one is terrific.

  14. Joumana
    Posted May 7, 2014 at 10:12 pm | Permalink

    @Erin-Leigh: Mini bundt cake pans sounds terrific! I will try it with these myself/ Glad it turned out well for you :)

  15. Nisa
    Posted July 9, 2014 at 3:46 am | Permalink

    Can I use tinned pineapple instead of fresh ones

  16. Joumana
    Posted July 9, 2014 at 6:19 am | Permalink

    @Nisa: Sure, it just wont taste the same.

2 Trackbacks

  1. By Fresh pineapple cake « Eatincalgary's Blog on June 17, 2012 at 10:05 pm

    [...] delicious, light pineapple cake came from another food blog – Taste of Beirut. I used less sugar than recommended, but the cake was just as [...]

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