Servings:
10
Prep time:
20
Cooking time:
15
INGREDIENTS
- For the sponge cake:
- - 110 g of sugar
- - 100 g of wheat flour type 00
- - 100 ml of olive oil
- - 50 g chopped almonds
- - 3 eggs
- - 90 ml of soy, milk
- - 10 g of wheat starch
- - 10 g of baking powder
- - 1 tablespoon lemon zest
- To cover:
- - 1 pineapple
- - 1 orange
- - 6 tablespoons brown sugar
- - Nutmeg
- - Cinnamon
- - vanilla
INSTRUCTIONS
- Turn the heat to 200 ° C
- Beat the eggs with the sugar and lemon zest until frothy. Add a flush of olive oil and soy milk. Add the flour a little at a time, then add the almond flour, wheat starch and baking powder.
- Line the drip pan with a sheet of baking paper and pour the mixture. Golden sponge cake for about 10 minutes in the oven. Let cool and cut into rectangles of 5x10 cm.
- Peel the pineapple, cut lengthwise into 0,5 cm thick slices, remove the central hard part. Obtained rectangular slices, barely larger than those of the sponge cake, cut them into 3 equal parts (optional) and place all 3 (or just one) on each slice of cake, overlapping them slightly.
- Mix the brown sugar with a hint of cinnamon, grated nutmeg, a pinch or the seeds of vanilla, orange peel. Sprinkle this mixture on the pineapple.
- Place the sandwiches on the drip pan and put them under the hot grill for a few minutes, until the pineapple will begin to caramelize. Serve when warm.
