What we will need: 5 eggs 200 grams of Sugar (but you can reduce to 150) Half a cup of Oil 250 grams of Flour (I used Doves Farm Self Raising) 1 teaspoon baking powder, gluten-free 1 Can of Pineapple slices (I used two of the small ones, from Lidl) 1 cup of Ananás Syrup (which comes in the can) Caramel q.b. Hands-on: We separate the yolks from the whites. We beat the egg whites until stiff. We booked. We beat the yolks with the sugar until we get a fluffy and whitish cream. We add half of the pineapple syrup and the oil. We mix. We add the flour with the yeast little by little and incorporate. Gently fold in the whipped egg whites. We spread a hole shape with caramel. Arrange the pineapple slices in the mold (see how in the video) and place the dough on top. Place in the oven at 180ºC (do not preheat) for 40 to 50 minutes or until the toothpick comes out clean. We pricked the cake with a fork and watered it with the remaining syrup. We pass a knife around the mold and unmold it while it is still hot. We serve warm or cold. Enjoy. Source and Rights:http://araparigadoblogaolado.blogspot.com/2018/08/bolo-de-ananas-um-classico-mas-sem.html
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