Description
A rustic and subtly sweet pineapple yogurt cake, perfect for a snack or dessert, and delightful when paired with ice cream.
Ingredients
Units
Scale
- 125 g (4 1/2 oz) high quality plain yogurt
- 2 large organic free range eggs
- 125 ml (4 1/2 fl oz) cold pressed sunflower oil
- 125 ml (4 1/2 fl oz) malt syrup
- 250 g (9 oz) brown rice flour
- 15 g (1/2 oz) organic baking powder
- 1 ripe pineapple, peeled, cored, and cut into small pieces
Instructions
- Preheat your oven to 180° C (350°F/Gas 4).
- In a large bowl, combine the yogurt, eggs, sunflower oil, and malt syrup. Mix well until you have a smooth, homogeneous mixture.
- Add the brown rice flour and baking powder to the wet ingredients. Stir until just combined, ensuring there are no lumps.
- Gently fold in the pineapple pieces, distributing them evenly throughout the batter.
- Line a baking pan with parchment paper. Pour the batter into the prepared pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve the cake on its own or with a scoop of ice cream for added indulgence.
Notes
This cake is ideal for soaking up ice cream, making it a perfect dessert option. For a more intense flavor, ensure the pineapple is ripe. Store the cake in an airtight container for up to 3 days. You can substitute malt syrup with honey or maple syrup if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 35