{"id":6993,"date":"2025-06-02T11:49:17","date_gmt":"2025-06-02T21:49:17","guid":{"rendered":"https:\/\/chefsdetahiti.pf\/pineapple-cake\/"},"modified":"2025-07-04T09:17:44","modified_gmt":"2025-07-04T19:17:44","slug":"pineapple-cake","status":"publish","type":"post","link":"https:\/\/chefsdetahiti.pf\/en\/pineapple-cake\/","title":{"rendered":"Pineapple cake"},"content":{"rendered":"\n
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Pineapple cake<\/h1> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n \"IMG_9405\" \n <\/div>\n \n \n <\/div>\n <\/div>\n
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Ingredients<\/span><\/h4>\n
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  • 12 pineapple slices (fresh or canned)<\/span><\/li>\n
  • 1 cup sugar + 4 tablespoons<\/span><\/li>\n
  • 1 cup flour with yeast<\/span><\/li>\n
  • 4 eggs <\/span><\/li>\n
  • 4 tablespoons butter<\/span><\/li>\n<\/ul> <\/div>\n<\/div>\n\n
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    Preparation<\/h3>\n
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    1. Heat your frying pan and add the 4 tablespoons of sugar and the butter.<\/span><\/li>\n
    2. Place the pineapple slices in the pan and allow the first side to caramelise.<\/span><\/li>\n
    3. Turn the slices over to caramelise the other side.<\/span><\/li>\n
    4. Arrange the caramelised pineapple in the bottom of your cake tin, then pour the remaining caramel from the pan over it.<\/span>

      <\/span><\/li>\n<\/ol>\n

      Preparing the sponge cake :<\/b><\/em><\/p>\n

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      1. <\/b>Separate the egg whites from the yolks.<\/span><\/li>\n
      2. Whisk the yolks with the sugar until the mixture whitens.<\/span><\/li>\n
      3. Add the flour and mix well.<\/span><\/li>\n
      4. Beat the egg whites until stiff with a pinch of salt.<\/span><\/li>\n
      5. Gently fold the egg whites into the mixture.<\/span><\/li>\n
      6. Pour the batter over the pineapples in the tin.<\/span><\/li>\n
      7. Bake at 180\u00b0C for around 20 minutes (adjust according to your oven).<\/span><\/li>\n<\/ol>\n
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        1. <\/li>\n<\/ol> <\/div>\n<\/div>\n <\/div>\n <\/div>\n \n
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          CHEFS DE TAHITI TIPS<\/h3>\n

          To flavour the sponge cake, you can add a little pineapple juice to the batter if you are using tinned pineapple (about 1\/4 glass). <\/p> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n","protected":false},"excerpt":{"rendered":"

          Caramelised pineapple and a super moist cake… Discover our pineapple cake recipe! <\/p>\n","protected":false},"author":6,"featured_media":6696,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[92],"tags":[],"restaurant":[],"chef":[],"class_list":["post-6993","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"aioseo_notices":[],"builder_content":"

          Pineapple cake<\/h1>\n\"IMG_9405\"\n

          Ingredients<\/h4>
          • 12 pineapple slices (fresh or canned)<\/li>
          • 1 cup sugar + 4 tablespoons<\/li>
          • 1 cup flour with yeast<\/li>
          • 4 eggs <\/li>
          • 4 tablespoons butter<\/li> <\/ul>\n

            Preparation<\/h3>
            1. Heat your frying pan and add the 4 tablespoons of sugar and the butter.<\/li>
            2. Place the pineapple slices in the pan and allow the first side to caramelise.<\/li>
            3. Turn the slices over to caramelise the other side.<\/li>
            4. Arrange the caramelised pineapple in the bottom of your cake tin, then pour the remaining caramel from the pan over it.

              <\/li> <\/ol>

              Preparing the sponge cake :<\/b><\/em><\/p>

              1. <\/b>Separate the egg whites from the yolks.<\/li>
              2. Whisk the yolks with the sugar until the mixture whitens.<\/li>
              3. Add the flour and mix well.<\/li>
              4. Beat the egg whites until stiff with a pinch of salt.<\/li>
              5. Gently fold the egg whites into the mixture.<\/li>
              6. Pour the batter over the pineapples in the tin.<\/li>
              7. Bake at 180\u00b0C for around 20 minutes (adjust according to your oven).<\/li> <\/ol>
                1. <\/li> <\/ol>\n

                  CHEFS DE TAHITI TIPS<\/h3>

                  To flavour the sponge cake, you can add a little pineapple juice to the batter if you are using tinned pineapple (about 1\/4 glass). <\/p>","_links":{"self":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/6993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/comments?post=6993"}],"version-history":[{"count":1,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/6993\/revisions"}],"predecessor-version":[{"id":6994,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/6993\/revisions\/6994"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/media\/6696"}],"wp:attachment":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/media?parent=6993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/categories?post=6993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/tags?post=6993"},{"taxonomy":"restaurant","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/restaurant?post=6993"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/chef?post=6993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}