This awesome exotic-inspired sponge cake is amazing for your summer’s breakfast and iced coffee breaks! ππ₯₯π΄

- DifficultyEasy
- CostCheap
- Preparation time20 Minutes
- Cooking time45 Minutes
- Serving6 people
- CuisineItalian
Ingredients
- 200 gwhite flour type 0 (I used white spelt flour)
- 180 glight muscovado brown sugar
- 150 mlsunflower oil (cold pressed)
- 100 gunsweetened ground coconut
- 15 gbaking powder
- 7 slicesfresh pineapple
- 4eggs
- 1Bourbon vanilla pod
- 1 pinchtable salt
Preparation
β put the eggs, the sugar, the vanilla seeds and the pinch of salt into a large bowl or food processor;
β whisk them together till you get a fluffy, stiff cream;
β sift the flour onto the cream and mix gently, with a rotary movement from the bottom to the top of the bowl;
β add the ground coconut and mix gently as above;
β do the same with the baking powder and finally the oil;
β mix well till they get completely absorbed;
β pour the mixture onto a 24 cm baking tray;
β top the cake with the pineapple slices;
β bake at 165 degrees for about 45/50 minutes;
– allow the cake to cool down, then sprinkle some icing sugar on top, where there are not pineapple slices