Pineapple Tart

This pineapple cake is one of the first recipes I learned to make a few years ago. It has become a classic in my kitchen. That's why I want to share it with all of you. It's not very common to see a pineapple cake... so I recommend you try making it and tell me what you think.

The preparation is very simple and doesn't even require a mixer. With just a bowl and a spatula you can make it without any problems.

For both baking and serving I used my Le Creuset stoneware dish. Stoneware is very practical because it's resistant to small knocks and doesn't absorb any odors. In addition, it supports a wide temperature range. So we can freeze, heat, and bake with these dishes with complete confidence.

In the shop you'll find both Le Creuset stoneware dishes and baking dishes. I have several and I'm very happy with them. They're also so pretty that I serve the food directly at the table in them. And I always succeed!

Ingredients (for a 24 cm tin)

• 100 g butter
• 100 g icing sugar
• 1 egg
• 2 egg yolks
• 70 g flour
• 35 g ground almond
• 8-10 pineapple slices
• the zest of 1 lemon

Note: take the butter and eggs out a couple of hours before preparing the cake. It is essential that all the ingredients are at room temperature.

Preparation

1. Preheat the oven to 170º, top and bottom heat.

2. In a bowl, beat the butter with the sugar until you obtain a smooth cream.

3. Add the egg and mix with a spatula until combined. Then add one yolk and mix until integrated, and finally add the other yolk and mix well.

4. Add the flour, ground almond and lemon zest. Mix well.

5. Grease the tin and pour in the batter. You'll see it's a slightly dense batter, so use a spatula to spread it evenly.

6. Decorate the cake with the pineapple slices as shown in the photos and bake for 30-35 minutes until it takes on a beautiful golden color.

7. Let cool completely in the tin before enjoying.

You can bring the cake to the table directly in the tin. It's so pretty that everyone is sure to love it!