Description
A subtle pineapple cake with beautiful aromas. Visually beautiful and perfect for soaking up ice cream.
Ingredients
Scale
- 125 g (4 ½oz) high quality plain yogurt
- 2 large organic free range eggs
- 125 ml (4 ½fl oz) cold pressed sunflower oil
- 125 ml (4 ½ fl oz) malt syrup
- 250 g (9 oz) brown rice flour
- 15 g (½oz) organic baking powder
- slices of fresh pineapple to taste (the number of slices depends on the size of the mold. You can start from a minimum of 4)
- raw local honey to taste
Instructions
- Preheat oven to 180° C (350°F/Gas 4).
- In a bowl, pour the yogurt, eggs, oil, malt, flour, baking powder and stir to obtain a homogeneous mixture.
- Line a baking pan with parchment paper. Pour over the dough and cover with the slices of pineapple.
- Bake the cake for about 30 minutes.
- Once it has cooled, brush the surface of the cake with honey
- Category: Baking, Cake