Friday, May 29, 2009


This is an adaptation of the recipe for pear cake that my friend Ortensia was kind enough to let me have at Easter:

Sicilian Pineapple Cake
1 fresh pineapple, the flesh cored and sliced
2 eggs
125 gr sugar
grated rind of 1 lemon
75 gr 00-type flour
75 gr dessicated coconut [you won't taste this; it is used by Sicilian pastry chefs to add texture.]
a pinch of salt
125 gr slightly softened, unsalted butter, cut into small pieces
70 ml milk
an envelope of powdered yeast [we can get vanilla-flavoured yeast powder here; if you can't get this, use easy-blend yeast and add a little vanilla essence.]
powdered cinnamon

Mix everything except the pineapple together well. [I used a hand mixer, first the dough hooks and then the beaters.] Then add the pineapple and mix with a metal spoon. Line a shallow, oblong baking tin or a baking tray with half-inch borders with baking parchment. [Ortensia says you should dampen the baking parchment but I think it works better if you don't.] Pour the mixture into the tin or tray. Spread it out with a palette knife. Sprinkle the top with powdered cinnamon. Bake in an oven pre-heated to 180 C for 45 minutes. You can put the cake on a cooling tray if you are brave but as it is rather fragile I prefer to do as Ortensia does and cut it into squares on the cooking tray. Serve hot or cold, with a dollop of cream or ice cream if you like. This cake should be made on the same day as serving.


Anne in Oxfordshire said...

Looks lovely, but when do you add the pineapple, unless I have missed that bit :-)

Welshcakes Limoncello said...

Hi, Anne. It is there - after you have mixed everything else together.

Sean Jeating said...

Ha, that sounds delicious. Will be tried, tomorrow.

Anne in Oxfordshire said...

Duh...I must of skipped a few lines :-) I read it 3 or 4 times too!

Welshcakes Limoncello said...

Thanks, Sean. Hope it turns out well. Hi, Anne. We all do that at times!

Unknown said...

Hi WL,
I've just got home after a wonderful Italian lunch in Leichhardt, which is the district the city where the Italian emigres settled.
In the not too distant past, this was a working class area, but today the gentrification process is almost complete. It is however,a vibrant, fun place to vist and the food is exquisite and affordable.

Love Mary

Unknown said...

ohh yum, post some to aus for me? I just posted about scones and jam drops, but I'm not as adventurous as you with my cooking hun, your blog always makes me hungry!

Welshcakes Limoncello said...

That's very interesting, Mary. It sounds like a great place! Sending some down the line now, Kyles. Scones and jam drops sound delicious to me!

jmb said...

Wonderful sounding cake Welshcakes. I am sure you enjoyed it. Pineapple and coconut is a wonderful combination.

Welshcakes Limoncello said...

Hi, jmb. I did, and so did Rosa and her husband!

Whispering Walls said...

I love pineapple and am hoping to try your strawberry tiramisu recipe next weekend.

James Higham said...

Now that's superb.

Welshcakes Limoncello said...

Hi, WW. Hope it goes well. Thanks, James.


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