I didn’t have a lot of time for cooking in the last few days. If you have ever experienced a moving, you know what you go through. But I really have to post this recipe. We took the pictures near the swimming pool, a privilege I don’t think I will have again, but I had to post it in this day when my adventure here in Miami is almost at the end. You pack everything, prepare your luggage, take a look at the pictures and brush the memories.
This post is dedicated to Miami, where I have been for two years. A city with beautiful weather (at least if you like the hot), breathtaking views and caraibic beaches. A very latin city, maybe not too American and definitely a vacation site.
Todays recipe is the well known upside down ananas cake that my family usually devours in a day. It’s also the perfect recipe to start summer! It’s yummy and so colorful! Enjoy a slice relaxing on the sun,in the swimming pool or looking at these pictures, hoping that they will give you the idea of the Florida atmosphere.
Thanks Miami and thanks to all the beautiful people I met there!
115 gr butter
100 gr sugar + 6 tablespoon
1 lemon (zest)
220 gr flour
3 teaspoon baking powder
6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
Put 6 tablespoon of sugar in a small pan and let it melt one at time. After it’s caramelized, put it in a cake pan lined with parching paper. Drip the pineapple slices and arrange them over the sugar in a circular pattern. Place a walnut into each pineapple slice.
Divide yorks from whites. Whisk the yolks with sugar and add the butter softened until you have a fluffy dough. Put salt and the lemon zest. Beat whites eggs and whisk the into the mixture. Pour the flour, the baking powder and the pineapple juice.
Pour everything in the baking pan and cook it for 25 minutes at 350 degrees.