Orange Cake with Pineapple Compote
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- Egg | 3 unit(s)
- Sugar | 1 cup
- Oil | 3/4 cup
- Orange | 2 unit(s)
- Wheat flour | 2 cup
- Chemical Yeast | 1 tablespoon
- For the compote: chopped pineapple (without the middle part) | 1/2 unit(s)
- Sugar | 1/2 cup
- cornstarch dissolved in ½ cup of water | 1 tablespoon
- For the cake:
Place the eggs, sugar and oil in a blender or mixer and beat well.
Add the orange juice, the wheat flour and beat again.
Put the yeast, stir and pour into the greased and floured form.
Bake in a preheated oven at 180°C for 30 minutes.
Do the toothpick test
- FOR PINEAPPLE JAM
Place the pineapple and sugar in a pan over medium heat and let it cook until the pineapple is a little transparent.
Add the dissolved starch and mix well to get consistent.
Wait for it to cool and put it on the cake.
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