At the end of May, during a bank
holiday, I decided to make pineapple cake. But this time, I wanted to try a
Caribbean recipe. It is identical to Mum’s recipe, but you add spices, rum and
lime.
Believe me, we enjoyed this
Caribbean pineapple cake - very light, not too sweet, and delicately flavoured
with lime, vanilla cinnamon and nutmeg. If you are attracted by exotic flavours,
you will adore it.
Recipe from « Le livre de recettes de Tatie Maryse »
Ingredients:
200g half-salted butter, softened
250 g cane sugar (I used 200g)
100 g cane sugar for the caramel
200 g flour
6 eggs
1 tsp baking powder
1 can of pineapple (with 10 slices,
and keep 200 ml of the pineapple syrup)
1 lime
1 tsp ground cinnamon
Nutmeg (freshly grated)
1 vanilla bean
2 tbsp of old rum
20 ml of old rum (for the syrup)
* 23 cm
mould
Make the caramel with 100g of sugar
and 40 ml of water added to 5 ml of lime juice.
Cover the mould with caramel in a
uniform manner.
Drain the pineapple slices and keep
the syrup.
Place the previously drained
pineapple slices on the caramelised mould.
Now, start to prepare the dough. Mix
the butter and sugar until you get a whitish frothy mixture.
Stir in the flour with the baking
powder. Mix.
Stir in the egg yolks and mix again.
Add cinnamon, freshly grated nutmeg,
vanilla bean seeds and the freshly grated zest of half a lime and 2 tbsp of old
rum. Mix well.
In a bowl,
whisk the whites.
Then, gently add the whites to the
dough.
Pour the dough into the cooled
pre-caramelised mould to bake in an oven preheated to 180ºC for 45 minutes.
Pineapple syrup and old rum preparation
In a saucepan pour 200 ml of
pineapple syrup (from draining the pineapple slices) with 20 ml of old rum and
let it boil for 2-3 minutes.
Unmould the cake while it is still
warm - as soon as it is removed from the oven. Sprinkle it immediately with the
syrup and rum mixture then let it soak quietly.
Note: eat at room temperature.
If you make this cake for children
do not put rum in the syrup.