Description
Light, airy, tender and juicy cake with canned pineapple and almonds. Delicious! No, not so... Very tasty! Help yourself.
Ingredients
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Flour
150 g
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Almonds
50 g
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Chicken egg
4 piece
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Sugar
150 g
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Pineapple
200 g
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Leavening agent
0.5 tsp
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Vegetable oil
1 tsp
Cooking
Everything happens very quickly (and simply), so it is worth to turn on the oven to preheat,180*. Beat eggs with sugar to increase mass three times.
Grind the almonds using a blender to a fairly fine crumb, but not to flour. Almonds should clean. Pour the nuts in boiling water for 10 minutes, drain the water. The skin will swell and the nucleolus almonds will be as if inside the ball. And remove the skin will not be easy.
Sift the flour with the baking powder and in two or three steps to introduce it into the egg-sugar mixture, stirring with a spatula movements from the bottom up. Gently but thoroughly until smooth dough.
Add the almonds, mix gently.
Slices of pineapple (small) dry with a paper towel. Add to batter, mix well.
A baking dish (diameter 20 cm) lay a parchment, bottom and sides of form with butter. With a SPATULA put the dough in the form. Bake the pie for 40-45 minutes at 180*. 15 minutes before end of baking, cover pie with foil. (if there is much rumanetsa) the Willingness of cake check wooden skewer.
Ready pie to cool for 15-20 minutes in the form.
And then remove the cake from the mold. Spread on bars and cool. Decorate to your liking: sprinkle with powdered sugar, grated chocolate or drizzle with glaze, chocolate or sugar. You're done!
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