Pineapple Flowers for a Pineapple Breakfast Cake Made with Spelt Flour
A recipe for a healthy spelt flour breakfast pineapple cake and a how to make pineapple flowers.
Prep Time1 hr 20 mins
Cook Time2 hrs
Total Time3 hrs 20 mins
- 1 3/4 cups flour I mixed 1 cup spelt flour with 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon teaspoon salt
- 3/4 cup chopped fresh pineapple
- 1 cup sucanat sugar can use regular sugar
- 2 large eggs
- ½ cup plain yogurt
- ½ cup extra virgin olive oil can use canola oil
- GLAZE INGREDIENTS
- 1 tablespoon pureed pineapple
- ½ cup of confectioner’s sugar (more if it is too runny)
Preheat oven to 350.
Peel pineapple and remove any brown spots.
Slice very thin with a serrated bread knife. Lay each slice down and take knife parallel across pineapple slice to make even. Use paper towels to remove as much moisture as possible.
Reduce oven to 275. Put pineapple into a stone muffin pan or lay flat on a stone or silpat baking sheet, preferably. You can use a regular baking sheet.
Bake at 275 for one hour. Check the pineapple at 30 minutes, turn over. Check again at 50 minutes, to make sure pineapple is not burning. Browned edges are okay.
Sift baking soda, baking powder, flour, salt together. Set aside.
Add together, sugar, pineapple, vanilla, yogurt, eggs,
Mix dry mixture into the sugar mixture. Add in olive oil, and mix.
Pour into a 9 inch cake pan.
Bake for 27-33 minutes at 350.
INSTRUCTIONS FOR GLAZE
Mix together until glaze forms. If it’s too runny, add more confectioner’s sugar. If it’s too thick, add more liquid. Pour over the cake while it’s still warm.
Apply pineapple flowers to the cake.