Pineapple Cream Cheese Pound Cake

Ingredients:

• 200g fresh pineapple
• 3 eggs
• 160g + 15g Butter
• 160g Flour
• 160g Sugar
• 0.5 sachet Baking powder
• 1 tablespoon brown sugar

For the Whipped Cream:

• 50g mascarpone
• 15cl full cream
• 1 lemon
• 10 lemon balm leaves
• 30g Icing sugar

Directions:

1. Preparation of Cake:
   • Preheat the oven to 180°C (356°F).
   • Cut the fresh pineapple into small pieces and drain them.
   • In a mixing bowl, beat the eggs with the powdered sugar. Add the flour, baking powder, and warm melted butter, then mix until well combined.
   • Pour the batter into a buttered mold and cover it with the prepared pineapple pieces. Sprinkle the top with brown sugar.
   • Bake in the preheated oven for about 40 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
2. Preparation of Lemon Balm Whipped Cream:
   • In a separate bowl, pour the liquid cream. Add the mascarpone and icing sugar. Mix everything together until well combined.
   • Whip the mixture into soft peaks using an electric mixer.
   • Stir in 2 tablespoons of grated lemon zest and the chopped lemon balm leaves.
   • Place the prepared whipped cream in the refrigerator to chill.
3. Serve the cake slices with the chilled lemon balm whipped cream for a delightful and refreshing dessert. Enjoy your pineapple cake with this delightful, aromatic accompaniment!