Pineapple Cake (Martinique)
8 servings
60 minutes
Pineapple cake (Martinique) is an exquisite dessert inspired by British cuisine with a touch of tropical exoticism. Its history is rooted in the traditions of caramelized fruits and tender buttery biscuits. The cake's hallmark is the rich aroma of rum and pineapple that adds moisture and depth to the batter. The sweetness of caramel harmonizes with the tartness of lemon, creating a perfect balance. The cake is baked in a mold where the pineapple layer caramelizes, turning it into a golden masterpiece. This dessert is suitable for both cozy family tea times and festive occasions, with rum soaking adding a special refinement. Serve it warm or chilled to reveal its layered flavors.
1
We take the canned pineapples out of the jar and let them drain, but we keep the juice as we will need it later.
- Canned pineapple: 500 g
2
We will prepare caramel from water and sugar and pour it into a high-sided non-stick mold where we will bake our cake. It is important to cover the entire bottom of the mold.
- Sugar: 375 g
- Water: 4 tablespoons
3
Preheat the oven to 180 degrees.
4
Now, place the pineapples on the caramel in a way that they cover the entire bottom. Blend the remaining pineapples with a mixer or chop them into small pieces.
- Canned pineapple: 500 g
5
Beat the eggs with sugar to form an egg foam. Take the butter (not frozen but softened beforehand), chop it into cubes and add it to our egg mixture with sugar. Add flour and rum, lemon juice, yeast, and pineapple puree or cubes. Mix everything well and pour into a mold with pineapples and caramel. Bake in the oven for 40-50 minutes.
- Chicken egg: 4 pieces
- Sugar: 375 g
- Butter: 150 g
- Wheat flour: 250 g
- Rum: 3 tablespoons
- Lemon: 1 piece
- Dry yeast: 10 g
6
Let the cake cool. To give a melting taste, drizzle some rum and pineapple juice on top.
- Rum: 3 tablespoons
- Canned pineapple: 500 g