Pineapple and Marsala Cake
Ingredients
- 0.7 pcAnanas comosus (L.) Merril (peeled and sliced)
- 166.7 gWheat flour (sifted)
- 100 gWhite sugar
- 80 gUnsalted butter (softened)
- 2 pcEgg (at room temperature)
- 33.3 mlMarsala
- 0.7 pcBaking powder (11g sachet)
- 0.7 tspVanilla extract
- 0.7 pinchFleur de sel
Method
A dense, moist crumb infused with Marsala, topped with pineapple slices that caramelize during baking. The edges are crisp while the center remains very tender.
- 1
Peel the pineapple, remove the fibrous core, and slice the flesh into 5 mm thick rounds. Pat dry with a clean cloth to remove excess juice.
- 2
Work the room-temperature butter with white sugar until it reaches a smooth cream consistency. The mixture should lighten in color.
- 3
Incorporate the eggs one by one while whisking vigorously. Pour in the Marsala and vanilla extract. Add the wheat flour, baking powder, and a pinch of fleur de sel. Mix with a spatula without overworking the batter.
- 4
Butter a mold. Arrange the pineapple slices on the bottom and sides. Pour the batter over them. Bake at 180°C. The cake is done when a knife blade comes out clean and the edges pull away from the mold.
Frequently asked questions
How do you get this dish right?
- Do not overmix the batter after adding the flour to keep the crumb light.
- If the pineapple is very juicy, quickly sear the slices in a pan with a knob of butter before placing them in the mold.
How long does this dish keep?
Keeps for 3 days at room temperature under a cake dome. The cake becomes even moister the next day.
