Fresh pineapple cake
This recipe is from Joumana Accad, on her blog : Taste of Beirut.
Please stop by her blog if you are interested in this wonderful, yet simple, recipe.
Served with walnuts on the side
I call those particulars cakes : the soaked cake because once the cake is baked, the baker pokes little holes on top of the warm cake and pour a sweet liquid all over the top and filling up with liquid, the holes just made.
The final product gives an amazing moist cake and I usually do not glaze those cakes.
I made this fresh pineapple cake with fresh pineapples, and not from a can. When possible, I like to cook and to bake with fresh ingredients and not packaged ones.
Enjoy this cake!
Cooking the pineapples
I cooked the pineapples the day before making the cake, just to give me a head start.
Mixing very gently the dry ingredients to the wet ones
Very gently, by hands, I am mixing the ingredients and letting the pineapples to swim in the big bowl.
Poking the baked cake all over, before pouring the liquid on top
Making little holes all over the baked cake will ensure the equal repartition of the liquid poured over.
Pineapple liquid over the baked cake
Then, let the baked cake rest before unmolding it. The baked cake will be very soft to the touch because of the liquid so it needs to rest to absorb it all.
Fresh pineapples in a soaked cake, just amazing!
