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Pineapple cake

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A delicious juicy cake


1 tin of sliced pineapple ST MAMET 570g
150g flour
125g caster sugar + 13 pieces of sugar
100g butter
3 eggs
1/2 sachet of yeast

Make With

St Mamet


  1. Make a caramel with the sugar cubes (+ a few drops of vinegar).
  2. Cover the bottom of the cake mold with the caramel.
  3. Spread the pineapple slices on the bottom of the cake mold.
  4. Keep the juice.
  5. In a bowl, beat the 3 eggs.
  6. Add the powdered sugar. Mix well until the mixture whitens.
  7. Add the melted butter then the flour and the yeast.
  8. Pour the mixture into the dish.
  9. Bake for about 30 minutes at 180 °C.
  10. When you take the mold out of the oven, pour 3/4 of the pineapple box juice on the cake when it is still hot.
  11. Unmold it when it is warm

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