Pineapple Toffee Cake
easy
75 mins
75 mins
Ingredients
- 1/2 Pineapple (approx. 750 g)
- 260 g Sugar
- 1 (150 g) Carrot
- 150 g soft caramel sweets
- 150 g soft butter or margarine
- 1 package Vanillin sugar
- 7-10 Tbsp a few drops of bitter almond aroma
- 3 Eggs (size M)
- 250 g Flour
- 2 coated Tsp Baking Powder
- 1 Lime
- 7-10 Tbsp Cocktail cherries
- 7-10 Tbsp Grease
Directions
- 1
Peel and slice the pineapple, cut out the stalk. Boil 250 ml water and 100 g sugar in a pan until the sugar is dissolved. Add the pineapple slices and cook over a mild heat for about 5 minutes. Remove from the syrup and drain. Set the syrup aside. Clean, peel and wash the carrot and grate finely.
- 2
Coarsely chop the candies. Whisk fat, 150 g sugar, vanillin sugar and flavour white-creamy with the whisks of the hand mixer. Stir in eggs bit by bit. Mix flour and baking powder and stir in. Fold in grated carrots and sweets. Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Spread pineapple slices on top. Bake in the preheated oven (electric cooker: 200°C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Spread the cake with some of the syrup set aside. Let it cool down on a cake rack. Wash the lime and rub dry. Peel off the skin with a pestle and mix with 10 g sugar.
- 3
Bake in the preheated oven (electric cooker: 200°C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Spread the cake with some of the syrup set aside. Let it cool down on a cake rack. Wash the lime and rub dry. Peel off the skin with a pestle and mix with 10 g sugar. Remove the cake from the mould. Sprinkle lime zest on the edge. Decorate with cocktail cherries
Nutrition Facts
340 kcal
51 g
13 g
4 g
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