Pineapple-Orange Crumble

Name: Pineapple-Orange Crumble
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 200 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 7-10 Tbsp grated peel of 1 untreated orange; 400 g Flour; 1 TEASPOON Baking Powder; 2 Oranges; 1 disc (60 g) Pineapple; 20 g grated pistachio kernels; 2 Cocktail cherries; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

200 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
1 egg (size M)
7-10 Tbsp grated peel of 1 untreated orange
400 g Flour
1 TEASPOON Baking Powder
2 Oranges
1 disc (60 g) Pineapple
20 g grated pistachio kernels
2 Cocktail cherries
7-10 Tbsp Grease

Directions

1
Cream fat, sugar and vanillin sugar. Add egg and orange peel and stir in. Sift flour and baking powder and stir half into the fat-sugar mixture. Knead the rest of the flour with your hands and crumble. Grease a springform pan (26 cm Ø). Put half of the crumbles into the form and press them to a smooth base. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.
2
In the meantime, peel oranges so that the white skin is completely removed. Cut the oranges into slices and place them on the edge of the cake in a sunny position. Spread the remaining crumbles in the middle of the cake. Quarter the pineapple slice and place it on the crumbles. Bake the cake for another 20 minutes. Remove from oven and let it cool down. Decorate with pistachios and cocktail cherries