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.
Servings: 6
Ingredients
- ngredients
- 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)
Instructions
- 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.