Syrup cake with candied pineapple pieces and cherries

Name: Syrup cake with candied pineapple pieces and cherries
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 325 g dark beet syrup; 80 ml Oil; 175 g Sugar; 11/2 TSP Aniseed; 1/2 TEASPOON Cinnamon; 1 knife tip ground cloves; 1 package grated lemon peel; 100 g Citation; 450 g Flour; 1 package Tartrate baking powder; 2 TEASPOONS Cocoa powder; 2 Eggs (size M); 350 g Whole milk couverture; 200 g candied pineapple; 100 g shelled whole almonds; 6 red cherries; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

325 g dark beet syrup
80 ml Oil
175 g Sugar
11/2 TSP Aniseed
1/2 TEASPOON Cinnamon
1 knife tip ground cloves
1 package grated lemon peel
100 g Citation
450 g Flour
1 package Tartrate baking powder
2 TEASPOONS Cocoa powder
2 Eggs (size M)
350 g Whole milk couverture
200 g candied pineapple
100 g shelled whole almonds
6 red cherries
7-10 Tbsp Grease

Directions

1
Boil up the syrup, oil and sugar while stirring. Pour into a mixing bowl and allow to cool slightly. Stir the spices and lemon zest into the warm mixture with the dough hooks of the hand mixer.
2
Finely chop the candied lemon peel. Mix flour, baking powder and cocoa. Knead into the syrup mixture together with the candied lemon peel. Finally, fold in the eggs. Spread the dough on a greased baking tray (38 x 28 cm) and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 25-30 minutes.
3
Let the cake cool down. Melt the chocolate coating in a hot water bath and spread it on the cake. Mark pieces of approx. 9 x 9 cm on the glaze. Decorate with pineapple, almonds and halved cherries.
4
Allow to dry and cut open just before serving. Results in about 24 pieces.