Ingredients for two people

• 1 whole fresh pineapple
• 60 g butter
• 130 g soft butter + enough for the pan
• 130 g sugar + enough for the frying pan
• 2 eggs
• 3 g salt
• 1 tablespoon of fresh whole milk or vegetable milk if you prefer (rice or soya)
• Seeds of half a vanilla pod
• 130 g “00”-type flour
• 1 tsp baking powder

Preparation methodology

Clean the pineapple well by removing the top and bottom ends, then the peel. Cut it into four large wedges, remove the harder, leathery central part then cut slices from each wedge, not too high, about 3 or 4 mm.

Heat the oven to 180° in static mode.

Grease the pan with soft butter, removing the excess with absorbent paper, sprinkle the base of the pan with brown sugar – about two tablespoons. Arrange the pineapple on the base, creating a concentric pattern with the slices, so as not to leave any part of the outer surface of the cake uncovered.

Mix the butter with the sugar, salt, milk and vanilla using the whisk attachment until light and fluffy. Add the eggs one at a time, mixing well before adding the next.

Sift flour and baking powder together and add to the mixture, incorporating by hand with a spatula. Pour the mixture into the pan over the pineapple slices, level it out and bake for about 35-40 minutes, placing it on the medium-low shelf of the oven.

Do the toothpick test before taking it out of the oven, let it cool for about ten minutes then turn the cake out onto a serving plate – and in case you want to serve it in the pan, turn it upside down again.

Leave to cool or cool completely and serve.

Tips:

Instead of fresh pineapple, you can use canned pineapple, preserved in its natural juice, so use pineapple juice instead of milk and arrange the slices in a classic pattern on the bottom of the pan.

If there are any pineapple slices leftover, you can add some to the mixture by cutting them into small pieces.

Alice Parretta

Some encounters change your life, and that with patisserie changed mine.

Born and raised in Florence, after devoting her years of study to very different paths in the fields of psychology and sport, she came across ovens and cookers by chance and discovered her true passion: patisserie!

After an initial self-taught training, she attended basic courses in some Florentine schools and then graduated from the Italian Academy of Chefs in Bologna, in the patisserie sector.

She deeply loves books, cats, and carbohydrates.

“Il Dolce Di Alice” is the name of my blog and my social profiles where I advertise my activity as a home patisserie chef and as a first-level trainer that I carry out in Florence.

This recipe was prepared on