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:
- 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.
- 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.
- 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!