Português Português
Inglês Inglês
Espanhol Espanhol

Inverted Pineapple Cake

20 minutos min
12 pieces
Intermediate
Inverted Pineapple Cake
Soya Sunflower Oil
Soya Sunflower Oil

Ingredients

For syrup

  • 2 cups sugar (400 g)
  • ½ cup hot water (125 ml)
  • ½ pineapple cut into thick slices and without the core

For the dough

  • 4 eggs
  • ½ cup of Soya Sunflower Oil (125 ml)
  • 1 cup sugar (200 g)
  • 1 cup milk (250 ml)
  • 2 cups wheat flour (240 g)
  • 1 tablespoon of baking powder (15 g)

Preparation Method

For the syrup

  1. Melt the sugar over low heat until it reaches an amber color.
  2. Add the water and mix until you get a smooth caramel.
  3. Distribute the pineapple slices in a 32cm rectangular baking dish.
  4. Pour the syrup on top. Set aside

For the dough

  1. Beat the eggs, Soya Sunflower Oil, sugar and milk in a blender.
  2. Transfer the mixture from the blender to a bowl
  3. Incorporate the flour and yeast with the help of a Fouet
  4. Pour into the baking dish over the layer of pineapple and syrup
  5. Bake in a preheated oven at 160°C for 40 minutes or until a toothpick comes out clean
    6. .

Tips: If you are having trouble unmolding because of the caramel, try heating the pan a little on the stove top.

If you are having trouble unmolding because of the caramel, try heating the pan a little on the stove top.

Follow Soya on Social Media

Stay up to date with news, exclusive recipes and special tips!