Pineapple and yogurt cake: the recipe for a soft dessert with tropical flavors

The pineapple and yogurt tart it is the delicious and fragrant fruity variant of the classic yogurt cake. A sweet healthy and authentic, lightened by the absence of butter in the dough, perfect for dipping a breakfast in a cup of steaming milk, enjoy a to taste for tea with friends or at the table to end a dinner on a sweet note. Its preparation requires a few simple ingredients: pineapple yogurt, eggs, sugar, flour, seed oil, baking powder and diced pineapple slices, mixing until well blended. Then simply pour everything into a cake tin 22cm in diametergarnish the surface with whole pineapple slices and bake for half an hour.

Once ready, you can sprinkle the dessert with the Granulated sugaras in our recipe, or, for a more pleasant result, you can drizzle it with a little melted butter and sprinkle it with caster sugar before putting it in the oven: this will give you a delicious crust that will appeal to young and old alike.

The dough, thick and good consistency, will prevent the pineapple cubes from sinking to the bottom of the pan during cooking. But to avoid unpleasant surprises and be sure of the result, we advise you to pass them in the plain flour and sieve them with a fine sieve to remove the excess: so they will remain clearly visible and in the center of the cake.

We have chosen to use thepineapple in a box, already sliced ​​and ready to use, but alternatively you can replace it with fresh or in syrup. The important thing will be to drain the fruits of the preservation liquid well to avoid diluting the mixture too much. If you wish, you can enrich the preparation with chocolate chips fondant and flavor it with grated orange zest, or you can package it in a Upside down and serve it reversed.

Find out how to prepare the pineapple and yogurt cake by following the step-by-step procedure and tips. If you liked this recipe, give Coconut Pineapple Cake a try.

How to make pineapple and yogurt cake

Crack the eggs into a bowl 1.

Add sugar 2.

Whisk until the mixture is fluffy and frothy 3.

Pour the oil 4.

Mix the yogurt 5 and keep working.

Then add sifted flour and baking powder 6.

Mix well with a whisk until the mixture is smooth and without lumps seven.

Drain the pineapple from the preservative liquid and cut 8 slices into cubes 8.

Add the pineapple cubes to the resulting mixture 9.

Line a 22 cm diameter cake tin with a sheet of parchment paper, pour the prepared mixture inside and arrange the remaining pineapple slices on the surface ten.

Bake in a preheated oven at 180°C and cook for about 35 minutes. Once baked, remove the cake from the oven and let it cool. 11.

Unmold the cake, place it on a serving platter, sprinkle with icing sugar 12 and serve.

storage

The pineapple and yogurt cake can be stored at room temperature, under a pastry hood, for 3-4 days massive.