Summary

Ingredients

• 8 slices pineapple (canned)
• 2 teaspoons cornstarch
• liter ⅛ pineapple juice
• 80 g butter
• 1 pinch salt
• 2 egg (s)
• 180 g flour
• 3 teaspoons baking powder
• 0.5 ½ lemon (s), grated zest

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Instructions

1. Line the bottom of a springform pan with parchment paper. Grease the edge of the mold.
2. Drain the pineapple slices on a sieve and collect the juice.
3. Halve the pineapple slices and line the bottom of the springform pan with them.
4. Mix the cornstarch with a little pineapple juice. Bring the remaining juice to the boil and bind with the mixed cornstarch. Pour over the pineapple slices in the mold.
5. Preheat the oven to 200 degrees.
6. For the dough, mix the softened butter with the sugar, lemon zest and salt in a bowl until the mixture is creamy. Gradually, alternately mix the eggs and the flour mixed with baking powder with the butter mixture.
7. Spread the batter evenly over the pineapple slices.
8. Bake the cake on the middle rack of the oven for 1 hour. Then let the cake cool in the pan for 10 minutes.
9. Loosen the edge of the springform pan and turn the cake out onto a cake rack. Carefully remove the bottom of the pan and the baking paper from the cake.
10. The pineapple cake tastes best the next day, when it is nice and soft.