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Italian
Today I propose you a nice and healthy breakfast recipe. I saw this Carrot and Pineapple Cake on Tasty. It’s really tickled me, because of its peculiarity. It’s a cake really rich in aroma and taste. If you like spice mixes made from cinnamon, ginger, cardamom and cloves then it’s the right recipe for you!
Wholemeal Plumcake with Carrots and Pineapple Cake
Recently, I ventured into various sweet preparations, especially for breakfast. I really liked this Breakfast Cake and used it as a guide to prepare others like the like the Coconut Cake Recipe with Ananas and Almonds.
The our used is wholemeal and the quantity used is very small, like that of butter. Instead it is very rich in carrots, pineapples, spices and nuts! Once cooked, it has the appearance of a rather robust bread, but when cut and tasted it’s really soft and moist. It has a really heady scent and if tasted with pineapple-avored yogurt it is really
irresistible.
Carrot and Pineapple Cake has many ingredients but is very simple to prepare. I recommend you start to prepare all the necessary ingredients, so you have everything in hand to avoid confusion. I grated the carrots with the part of the grater that makes thin strands, or you can alternate it with the thicker one if you want to include a few pieces of crunchy carrot in the dough. I liked this breakfast cake so much that I used it as a guide to prepare others like Coconut Cake Recipe with Pineapple and Almond!
Preparation and Cooking Carrot and Pineapple Cake
Once you have prepared all the necessary ingredients you have to prepare on one side, all the dry elements excluding the oat flakes, and on the other, you will create a liquid mixture. Once ready both, start to incorporate the dry one in the wet one and at the end add the oats and then the walnuts. To cook it I used a terracotta mold for bread, which I lined with baking paper, but the normal mold for the plum cakes will be fine, lined with baking paper or buttered and floured. Given the particular humidity of the dough, the temperature will be higher and the cooking time will be longer. Once ready, let it cool in the mold for 10 minutes and then unmold it and finish cooling it on a ware rack.
Meanwhile prepare the yogurt cream by adding the maple syrup and pineapple water. Store it in the fridge until you serve the cake. If you love carrot cakes you can also try ours
Carrot and Pineapple Cake for Breakfast
Ingredients
- 185 g Whole Meal Flour
- 65 g Caster Sugar
- 1 ½ tsp Baking Soda
- 1 ½ tsp Cake Yeast or Baking Powder
- 1 tsp Cinnamon in powder
- 2 tsp Cardamom in powder
- 2 tsp Ginger in powder
- ½ tsp Cloves in powder
- ½ tsp Salt
- 50 g Oats
- 330 g Pineapple
- 565 g egg fresh or natural drained
- 3 Eggs
- 30 g Butter
- 100 g Walnuts
Topping
- 245 g Greek Yogurt
- 1 tbs Maple Syrup
- 2 tbs Pineapple Juice
Instructions
- Wash and peel the carrots. Grate finely. Drain the pineapple water without throwing it away and blend it. Grind the spices in case they are whole and mince the walnuts. Weighs all the other ingredients.
- Sift all dry ingredients, don't add oats. In a second bowl instead, add all the wet ingredients including pineapple and carrots.
- Preheat the static oven to 190 °C.
- Gradually add the dry ingredients into the liquid mixture, taking care not to create lumps. Once the mixture is well mixed add the walnuts and oats.
- Pour the mixture into the Plumcake mold and cook for 1 hour at 190 °C.
- Before removing the plumcake from the mold once ready, let it cool for at least 10 – 15 minutes, and then finish cooling it on a wire rack.
- Take the Greek yogurt and put it in a bowl, add the maple syrup and the pineapple juice. Mix well and keep in the fridge until ready to serve the dessert.
Notes
