Pineapple
500g Pineapple
Caramel
200g Brown sugar
100g Butter
1 teaspoon Lemon juice
Sponge Cake
100g Sugar
2 uds. Eggs
195ml Vegetable milk
85ml Sunflower oil
185g Flour mixture
1 teaspoon of Baking powder
½ unit Vanilla pod
Preparing the pineapple.
1.Peal and chop the pineapple in small and not very thick pieces.
2.Spread out the pieces in the cake tin, previously greased, covering
entire bottom. Put aside.
For the caramel. 1.Put the butter in a pot, melt it, and add the sugar little by little.
Add the lemon juice and bring to the boil for 2 minutes to create the caramel. 2.Pour the caramel over the pineapple placed in the cake tin. Put aside. For the sponge cake. 1.Get a bowl for the sponge cake mixing. Mix the eggs with the sugar, and add the
vegetable milk and the oil in. Finally, add the flour mixture
the baking powder and the vanilla. 2.Pour the mixture into the mould, over the pineapple with the caramel. 3.Bake at 180ºC for 30 minutes approximately. *For this recipe, you need to use a detachable tin so that the caramel
is absorbed by the sponge cake and it doesn't spill. *The butter (for the caramel) may be replaced with margarine, to make
the dairy free version of this recipe. *This cake is eaten, preferably, lukewarm. ** IF YOU WANT TO ENJOY MORE RECIPES, DON'T FORGET TO VISIT
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