Back Baked Caramel Pineapple Cake

Name: Back Baked Caramel Pineapple Cake
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 240g egg; 140g granulated sugar; 165g Low-gluten flour; 48g butter; 48g milk; Some boiling water; 1040g pineapple; 1 tsp rum; 1 Vanilla pods

by Azi Guliang

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

The southern part of the five mysterious mountains, Yuechengling, Dupangling, Mengzhuling, Qitianling, and Dayuling, is a magical fertile soil. It is located near the Tropic of Cancer and has a subtropical monsoon climate. It is warm and humid throughout the year. Called "Lingnan". A small town called Shenwan is located in it, leaning against the winding Xijiang River, quietly gestating sweet fruits in the warm sea breeze and abundant precipitation.
Shenwan pineapple is the golden signature of Shenwan. This pineapple is very special, small in size, the smallest one is almost the same as the apple, and the largest one does not exceed a catty and a half. The pineapple is sweet, crisp, no residue, and the core is edible. It can be eaten without salt water soaking, and it will not feel numb after eating. When the pineapple is just ripe, the appearance is still dark green, and it tastes especially crisp at this time. After a few days, the pineapple turns yellow and the flesh becomes softer and more juicy, with a strong aroma. One bite, sweeter than honey, pineapple juice. The overflowing mouth is really wonderful.
For me who loves fruits and baking, since I got Shenwan pineapple, I have had many imaginations in my mind: pineapple cake, pineapple bread, pineapple pie, pineapple sauce, pineapple...pineapple...so, before the pineapple season is over, Please allow me to go crazy with pineapple.

Ingredients

240g Egg
140g Granulated Sugar
165g Low-gluten Flour
48g Butter
48g Milk
Some Boiling Water
1040g Pineapple
1 tsp Rum
1 Vanilla Pods

Back Baked Caramel Pineapple Cake

1. Peel the pineapple and cut into pieces, about 2 cm thick

Back Baked Caramel Pineapple Cake recipe

2. Put the sugar in a non-stick pan over medium heat

3. Heat until the amber color starts to bubble, pour in an appropriate amount of boiling water (be careful not to get hot due to splashing in sugar water)

4. Add the pineapple. The sugar water is just over the pineapple. Add a little boiled water if it hasn’t over. After boiling for a while, add butter and rum.

5. Turn to simmer and boil. Turn the pineapple continuously with chopsticks, put in a split vanilla pod, scrape out the vanilla seeds, and mix them in the pot.

6. Until the water in the pot is relatively dry, clamp the pineapple chunks out and place them firmly on the bottom of the mold. I used an 8.75 inch mold. Pour the caramel syrup left in the pot into a small bowl and reserve for later use

7. Start making sponge cake: add sugar to the egg mixture, use a whisk to tilt into the egg mixture, and beat the egg mixture at high speed. When the egg liquid becomes lighter in color and swells in volume, the batter does not disappear immediately after being picked up by the whisk, and a figure of 8 can be drawn when it flows down. Turn to medium speed and continue to stir. When it's almost finished, use low speed (the beating head is perpendicular to the egg liquid) to stir for a few laps to eliminate the big bubbles in the egg batter

8. Pour in the sieved low powder and stir evenly

9. The butter and milk need to be melted in advance and kept warm for about 40 degrees, poured along the spatula and into the surface of the batter. Mix quickly with a spatula

10. Pour into the mold and shake lightly for 2 times. The quantity and temperament of my batter is made in an 8.75-inch mold, and the amount of batter is relatively small because family and friends said that they like pineapple a little more and the cake is thinner, so if you like to eat thick cakes, you can use a 7-inch mold. Suitable ha

11. Preheat the oven at 180 to 190 degrees and bake the middle and lower layers for about 35-40 minutes. After being out of the oven, shake the mold, and brush the remaining syrup on the surface of the pineapple.