Pineapple Cake

Ingredients

• 1 fresh pineapple (or canned)
• 100 g butter
• 100 g coconut blossom sugar
• 3 eggs
• 1 pinch salt
• 5 drops rum flavoring
• 70 g spelt flour type 1050
• 50 g cornstarch
• 0.5 tsp Baking powder
• 30 g shredded coconut

Instructions

1. 1.

   Peel the fresh pineapple, remove the core and cut into rings (or half-rings).

2. 2.

   For the batter, cream the butter. Alternately fold in coconut blossom sugar and eggs. Then stir in salt and rum flavoring. Mix flour with cornstarch and baking powder, sift over the frothy mixture and fold in together with shredded coconut.

3. 3.

   Line a springform pan with pineapple rings, cover with the batter, bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 45 minutes until golden brown.

4. 4.

   Let the finished cake cool in the pan for about 10 minutes, then release the edges and transfer the cake onto a cooling rack to finish cooling.