The caramelized pineapple cake is the kind of dessert that leaves many dirty plates but also plenty of smiles at the table. I've made it a few times, usually when I'm in the mood for something a bit more elaborate and when I find nice pineapples and good raisins. It's not a quick cake, but it's not complicated either if you follow the steps carefully.
Quick Info
Total time: about 2 hours (including cooling and decorating)
Active preparation: 30-40 minutes
Baking: 20 minutes for caramelization + 40 minutes for the base
Servings: 10-12 slices
Difficulty: medium
Type: fruit cake, suitable for occasions or family meals
Ingredients
For the base:
8 eggs
6 tablespoons sparkling water
10 tablespoons sugar (5 for egg whites, 5 for yolks)
a pinch of salt
15 tablespoons sifted white flour
1/2 packet baking powder
a handful of dried Goji berries
100 g white chocolate with nuts and puffed rice (chopped into small pieces)
For the caramelized pineapple mixture:
1 fresh pineapple
juice of 1 lemon
250 g sugar
For filling and decoration:
50 g raisins
2 pieces of Turkish delight
50 g walnut halves (if possible)
For the cream and decoration:
250 ml plant-based whipped cream (like Hulala)
200 g dark chocolate
sour cherries from cherry liqueur
Preparation Method
1. Preparing the pineapple and caramel:
Peel the pineapple, remove the hard core, and cut it into slices about 1 cm thick. In a large pot (that can go in the oven), add the sugar (250 g) and squeeze the juice of one lemon over it. Place the pineapple slices on top of the sugar layer. Put the pot in the oven at 200°C for 20 minutes, so the sugar caramelizes and the pineapple softens.
2. Adding raisins, Turkish delight, and walnuts:
Five minutes before removing the pot, turn off the oven and carefully take out the pot. In the empty spaces, sprinkle the raisins, pieces of Turkish delight, and walnut halves. Return to the oven for another 5 minutes.
3. Preparing the base:
While the pineapple is in the oven, separate the eggs. Beat the egg whites until stiff with a pinch of salt and 5 tablespoons of sugar. In another bowl, whisk the yolks with the other 5 tablespoons of sugar and the baking powder until they lighten in color and double in volume. Add the sparkling water, then alternately fold in the flour and egg whites – one tablespoon of flour, one of egg whites, mixing gently with a wooden spoon until all ingredients are incorporated. Finally, fold in the chopped white chocolate and Goji berries.
4. Assembly and baking:
Remove the pot with the caramelized pineapple from the oven. Pour the base mixture over the fruit and caramel layer, leveling it gently. Bake (a reasonable temperature is around 180°C if you don't have another reference) for about 40 minutes, until a toothpick comes out clean.
5. Inversion:
As soon as you take the cake out of the oven, invert it onto a serving platter while it's still hot, so the caramel layer doesn't harden at the bottom of the pan. Let it cool.
6. Cream and decoration:
Melt 100 g of dark chocolate with 50 ml of liquid cream over low heat, mix well, and pour over the cake's surface after it has cooled slightly. Melt the remaining half of the chocolate (100 g) with another 50 ml of cream, let it cool completely, then put it in the fridge for a bit. Whip the remaining cream, fold in the cooled melted chocolate, and you’ll have a smooth cream to decorate the cake. Finally, add sour cherries from cherry liqueur to taste.
7. Storage:
The cake should be kept in the refrigerator until serving.
Why I make this recipe often
It's a cake with a good balance between the base and the fruit. I love the caramelized pineapple layer, and the dark chocolate cream with whipped cream brings everything together. It doesn't dry out if kept cold, and the flavors of Turkish delight, sour cherries, and Goji berries make it different from regular fruit cakes.
Tips and Variations
Tips
Use a sturdy pot that can withstand oven heat and won't let the caramel stick.
Invert the cake immediately after taking it out; otherwise, the caramel will harden and you won't be able to remove the lovely pineapple.
For the cream, the chocolate must be completely cooled before mixing it into the whipped cream; otherwise, it will curdle.
Substitutions
If you don't have Goji berries, you can omit them; they're not a key ingredient.
You can also use plain white chocolate without rice or nuts if you can't find the version in the recipe.
Instead of sour cherries from cherry liqueur, you can use sour cherries from a can, but make sure they are well-drained.
Variations
You can try using canned pineapple, but the texture will be different and it won't be as flavorful.
Turkish delight can be omitted if you don't like it or replaced with pieces of candied fruit.
For a simpler decoration, you can skip the cream and decorate only with melted chocolate and cherries.
Serving Suggestions
The cake is best served chilled after being in the refrigerator for a few hours.
It can be served on special occasions or holidays when you need a dessert with a special appearance.
It pairs well with coffee or a fruit liqueur.
Frequently Asked Questions
1. Can I use canned pineapple?
Yes, but the texture and flavor won't be as intense. Fresh pineapple gives a stronger flavor and doesn't break down when caramelized.
2. Can I make the base with fewer eggs?
The recipe is designed for 8 eggs, which provide volume and consistency. If you want to reduce, the base will be denser and may not rise as well.
3. Can I use a mixer for the base?
You can beat the egg whites and yolks with a mixer at the beginning, but at the end, when combining all the ingredients, it's better to use a wooden spoon to avoid losing air in the mixture.
4. How do I remove the cake if I don't have an oven-safe pot?
You can use a round baking pan with higher sides, but it must be sturdy and not let the caramel stick easily.
5. Can I omit the nuts or Turkish delight?
Yes, these ingredients are optional. You can exclude them without significantly changing the outcome.
Nutritional Values
Estimation for one slice (out of 12 slices), approximately:
Calories: 400-450 kcal
Protein: 7-8 g
Carbohydrates: 60-65 g
Fats: 15-18 g
The value varies depending on the type of chocolate used and whether you use plant-based or dairy cream. The cake is higher in sugars and fats due to the caramel and cream.
Storage and Reheating
The cake can be stored in the refrigerator, covered, for up to 3 days. I do not recommend freezing or reheating; the caramel will harden when cold, but if you let it sit at room temperature for 20-30 minutes before serving, the texture improves. The base remains soft even after being refrigerated.
Quick Info
Total time: about 2 hours (including cooling and decorating)
Active preparation: 30-40 minutes
Baking: 20 minutes for caramelization + 40 minutes for the base
Servings: 10-12 slices
Difficulty: medium
Type: fruit cake, suitable for occasions or family meals
Ingredients
For the base:
8 eggs
6 tablespoons sparkling water
10 tablespoons sugar (5 for egg whites, 5 for yolks)
a pinch of salt
15 tablespoons sifted white flour
1/2 packet baking powder
a handful of dried Goji berries
100 g white chocolate with nuts and puffed rice (chopped into small pieces)
For the caramelized pineapple mixture:
1 fresh pineapple
juice of 1 lemon
250 g sugar
For filling and decoration:
50 g raisins
2 pieces of Turkish delight
50 g walnut halves (if possible)
For the cream and decoration:
250 ml plant-based whipped cream (like Hulala)
200 g dark chocolate
sour cherries from cherry liqueur
Preparation Method
1. Preparing the pineapple and caramel:
Peel the pineapple, remove the hard core, and cut it into slices about 1 cm thick. In a large pot (that can go in the oven), add the sugar (250 g) and squeeze the juice of one lemon over it. Place the pineapple slices on top of the sugar layer. Put the pot in the oven at 200°C for 20 minutes, so the sugar caramelizes and the pineapple softens.
2. Adding raisins, Turkish delight, and walnuts:
Five minutes before removing the pot, turn off the oven and carefully take out the pot. In the empty spaces, sprinkle the raisins, pieces of Turkish delight, and walnut halves. Return to the oven for another 5 minutes.
3. Preparing the base:
While the pineapple is in the oven, separate the eggs. Beat the egg whites until stiff with a pinch of salt and 5 tablespoons of sugar. In another bowl, whisk the yolks with the other 5 tablespoons of sugar and the baking powder until they lighten in color and double in volume. Add the sparkling water, then alternately fold in the flour and egg whites – one tablespoon of flour, one of egg whites, mixing gently with a wooden spoon until all ingredients are incorporated. Finally, fold in the chopped white chocolate and Goji berries.
4. Assembly and baking:
Remove the pot with the caramelized pineapple from the oven. Pour the base mixture over the fruit and caramel layer, leveling it gently. Bake (a reasonable temperature is around 180°C if you don't have another reference) for about 40 minutes, until a toothpick comes out clean.
5. Inversion:
As soon as you take the cake out of the oven, invert it onto a serving platter while it's still hot, so the caramel layer doesn't harden at the bottom of the pan. Let it cool.
6. Cream and decoration:
Melt 100 g of dark chocolate with 50 ml of liquid cream over low heat, mix well, and pour over the cake's surface after it has cooled slightly. Melt the remaining half of the chocolate (100 g) with another 50 ml of cream, let it cool completely, then put it in the fridge for a bit. Whip the remaining cream, fold in the cooled melted chocolate, and you’ll have a smooth cream to decorate the cake. Finally, add sour cherries from cherry liqueur to taste.
7. Storage:
The cake should be kept in the refrigerator until serving.
Why I make this recipe often
It's a cake with a good balance between the base and the fruit. I love the caramelized pineapple layer, and the dark chocolate cream with whipped cream brings everything together. It doesn't dry out if kept cold, and the flavors of Turkish delight, sour cherries, and Goji berries make it different from regular fruit cakes.
Tips and Variations
Tips
Use a sturdy pot that can withstand oven heat and won't let the caramel stick.
Invert the cake immediately after taking it out; otherwise, the caramel will harden and you won't be able to remove the lovely pineapple.
For the cream, the chocolate must be completely cooled before mixing it into the whipped cream; otherwise, it will curdle.
Substitutions
If you don't have Goji berries, you can omit them; they're not a key ingredient.
You can also use plain white chocolate without rice or nuts if you can't find the version in the recipe.
Instead of sour cherries from cherry liqueur, you can use sour cherries from a can, but make sure they are well-drained.
Variations
You can try using canned pineapple, but the texture will be different and it won't be as flavorful.
Turkish delight can be omitted if you don't like it or replaced with pieces of candied fruit.
For a simpler decoration, you can skip the cream and decorate only with melted chocolate and cherries.
Serving Suggestions
The cake is best served chilled after being in the refrigerator for a few hours.
It can be served on special occasions or holidays when you need a dessert with a special appearance.
It pairs well with coffee or a fruit liqueur.
Frequently Asked Questions
1. Can I use canned pineapple?
Yes, but the texture and flavor won't be as intense. Fresh pineapple gives a stronger flavor and doesn't break down when caramelized.
2. Can I make the base with fewer eggs?
The recipe is designed for 8 eggs, which provide volume and consistency. If you want to reduce, the base will be denser and may not rise as well.
3. Can I use a mixer for the base?
You can beat the egg whites and yolks with a mixer at the beginning, but at the end, when combining all the ingredients, it's better to use a wooden spoon to avoid losing air in the mixture.
4. How do I remove the cake if I don't have an oven-safe pot?
You can use a round baking pan with higher sides, but it must be sturdy and not let the caramel stick easily.
5. Can I omit the nuts or Turkish delight?
Yes, these ingredients are optional. You can exclude them without significantly changing the outcome.
Nutritional Values
Estimation for one slice (out of 12 slices), approximately:
Calories: 400-450 kcal
Protein: 7-8 g
Carbohydrates: 60-65 g
Fats: 15-18 g
The value varies depending on the type of chocolate used and whether you use plant-based or dairy cream. The cake is higher in sugars and fats due to the caramel and cream.
Storage and Reheating
The cake can be stored in the refrigerator, covered, for up to 3 days. I do not recommend freezing or reheating; the caramel will harden when cold, but if you let it sit at room temperature for 20-30 minutes before serving, the texture improves. The base remains soft even after being refrigerated.