Pineapple and Marsala Cake

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.

• Prep: 20 min
• Cook: 45 min
• Difficulty: Easy
• Calories: 521
• Protein: 8 g
• Carbs: 75 g
• Fat: 19 g

Ingredients

• 0.7 pc Ananas comosus (L.) Merril ( peeled and sliced )
• 166.7 g Wheat flour ( sifted )
• 100 g White sugar
• 80 g Minimum butter sweet ( softened )
• 2 pc Egg ( at room temperature )
• 33.3 ml Marsala
• 0.7 pc Baking powder ( 11g sachet )
• 0.7 tsp Vanilla extract
• 0.7 pinch Fleur de sel

Instructions

1. Fruit preparation

   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. Creaming the butter

   Work the room-temperature butter with white sugar until it reaches a smooth cream consistency. The mixture should lighten in color.

3. Cake batter

   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. Assembly and baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days at room temperature under a cake dome. The cake becomes even moister the next day.