10-12 servings; 20 min preparation; 35 min cooking time.
A Monday morning should be sweet and joyful, it’s the beginning of the week after all. So I made a cake that is sweet and moist and does the job perfectly.
I’m afraid that this time I couldn’t avoid the amount of sweetness. The condensed milk that I used is sweetened, so there is no added sugar in the cake. However, some might find it a little bit too much.
for the topping:
- 90 g sugar
- 40 g flaked almonds
- 280 g pineapple rings
for the sponge:
- 180 g all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 200 ml sweetened condensed milk
- 150 ml pineapple juice or water
- 1 tsp vanilla extract
- 1 tsp lime juice
Preheat the oven to 180 degrees C/350 degrees F. Cover the bottom of a spring form with parchment paper.
Topping: Drain the juice from the pineapple and set aside. If you are using fresh fruit, use water. Put the pineapple rings on the bottom of the spring form. Sprinkle the half of the flaked almonds on top.
Heat the sugar in a small sauce pan. Shake the pan until the sugar starts melting. When it turns golden brown, take it from the heat. Pour the caramel on top of the pineapple.
Sponge: Mix the dry ingredients together in a bowl. Melt the butter in the microwaves for a couple of minutes. Add it to the flour. Start whisking or use a hand mixer.
Add the pineapple juice, condensed milk, vanilla and lime juice. The batter should not be thick, but also not runny. After whisking for 5 min, pour the batter in the spring form. Tap the form a couple of times so that the batter spreads evenly and there are no bubbles.
Bake the cake in the preheated oven for 40 min or until the toothpick comes clean. Let the cake cool a little bit, then turn in upside-down. You can eat it warm or cold. Enjoy!