Syrup cake with pineapple
easy
135 mins
135 mins
Ingredients
- 1 can(s) (425 ml) Pineapple pieces
- 225 g Butter or margarine
- 250 g light syrup
- 4 Eggs (size M)
- 7-10 Tbsp peel of 1 untreated lemon
- 3 TSP ground aniseed
- 2 TEASPOONS Cardamom
- 50 g Walnuts
- 4 TABLESPOONS Milk
- 400 g Flour
- 3 TSP Baking Powder
- 1 Protein (size M)
- 60 g Icing sugar
- 7-10 Tbsp Grease
Directions
- 1
Drain the pineapple on a sieve. Mix the fat and syrup in a bowl with the whisk of the hand mixer until creamy. Gradually stir in the eggs. Chop the walnuts. Stir in lemon zest, aniseed, cardamom and walnuts. Add the milk by the spoonful.
- 2
Mix flour and baking powder and stir into the dough. Carefully fold in the pineapple. Grease a lunar form (contents 1.5 litres). Fill in the dough. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 1 3/4 hours. Turn the cake out of the tin. Let it cool down on a cake rack. Beat the egg white until stiff. Gradually stir in icing sugar carefully. Pour the icing sugar into a plastic bag. Cut off a tip.
- 3
Turn the cake out of the tin. Let it cool down on a cake rack. Beat the egg white until stiff. Gradually stir in icing sugar carefully. Pour the icing sugar into a plastic bag. Cut off a tip. Draw the moon contours with the icing and let them dry. Results in about 12 pieces
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