Caramelized Pineapple Cake with Poppy Seeds

As the sunny days come to an end and Autumn arrives, we look forward to enjoying homemade cakes during cozy afternoons.
More and more, we are trying to diversify our diets, and the introduction of seeds is becoming increasingly popular.
Poppy seeds are rich in omega-3, fiber, and protein, adding a unique flavor and texture to this delicious cake.

Neuza Costa

12 September, 2023

Ingredients:

• 1 can of pineapple preserved in natural juice, 825 g (29 oz)
• 6 eggs
• 300 g (10.5 oz) of sugar
• 150 g (5.3 oz) of butter, at room temperature
• 300 g (10.5 oz) of fine wheat flour with baking powder
• 1 heaping teaspoon of baking soda
• 2 tablespoons of poppy seeds
• 220 g (7.7 oz) of sugar for caramel
• Butter for greasing

Instructions:

1. In a small saucepan, combine 150 ml (5 fl oz) of water and the sugar for the caramel.
   Boil for 10 to 15 minutes until it reaches a caramel consistency.
2. Pour the caramel into a 32 cm (12.5 inch) diameter pan and spread evenly.
   Allow it to cool.
3. Separate the egg yolks from the whites.
4. To the yolks, add the butter cut into pieces and the sugar.
   Beat until it forms a homogeneous and whitened cream.
5. Once the pan is cool, grease it well with butter.
   Place well-drained pineapple slices at the bottom of the pan.
6. Beat the egg whites until stiff peaks form.
   Gently fold the poppy seeds into the cake batter.
   Gradually and alternately fold in the pineapple juice from the can, sifted flour, baking soda, and the beaten egg whites.
7. Pour the batter into the pan, covering the pineapple.
8. Preheat the oven to 160°C (320°F).
   Bake the cake for between 1 hour and 1 hour and 10 minutes.
9. Once the cake is cooked, quickly turn it out onto a plate so that the caramel does not begin to solidify.
   Once cool, it is ready to serve.

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The IntenseFlavour team wishes you a bon appetit!