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Recipe from Cooking in Zambia by Teuntje de Glee, visit the author's website here.
Paper copies of the book available at Greens and Grains.
What a luxury to live in a country where pineapples are grown and where it is even more economical to buy a pineapple than a bag of apples. Still Zambian pineapple growers are struggling as they are having a small market, need to compete with imported pineapples and have little opportunities to process their produce. Therefore, try to find a locally grown pineapple when embarking on baking this delicious and fresh cake.
Ingredients for 10-12 servings
4 pineapple slices (1-1½ cm)
190 g butter
190 g flour
170 g sugar
3 eggs
10 g baking powder
1 orange
Pinch of salt
1. Preheat the oven to 180°C. Cover the bottom of a round cake pan with parchment paper and grease the sides with butter.
2. Peel the pineapple slices and remove the core. Divide the pineapple slices over the bottom of the cake pan. Leave the middle empty for easy cutting.
3. Grate the skin of the orange. Mix the butter and the sugar fluffy. Mix in the eggs one by one. Add salt and orange zest. Sift the flour and add the flour and baking powder to the mixture. Mix well into a smooth batter. Divide the batter evenly over the pineapple.
4. Bake for 45 minutes. When ready, allow to cool down before removing the cake from the pan and inverting it. Carefully remove the parchment paper.
Recipe from Cooking in Zambia by Teuntje de Glee, visit the author's website here.
Paper copies of the book available at Greens and Grains.
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