Yves Camdeborde invites you to make a quick dessert from products found in his kitchen cupboards: a pineapple cake, one of the very first cakes the chef produced.
For 2 people
Utensils:
1 large bowl
1 whip
1 mold 18 cm in diameter
1 small saucepan
Ingredients:
50 gr of sugar - 30 gr of water (for the caramel)
1 can of pineapple
3 eggs
100 gr of sugar
100 gr of melted butter
125 gr of flour
50 gr of grated coconut
5 cl milk
2 gr of baking powder
5 cl of rum
Production :
Make a caramel, pour it into the mold and cover with the pineapple slices, on the bottom and sides.
In the large bowl, mix the eggs with the sugar, then add the warm melted butter, mix well. Add the flour, coconut, milk, yeast and rum successively.
Pour the mixture into the mold and bake for 40 minutes at 180 degrees.
Unmold gently when the cake is still warm