Description
A delightful dessert that combines the sweet and tangy flavor of pineapple with the unique texture of semolina.
Ingredients
Scale
- 200 g fine semolina
- 100 g flour
- 180 g sugar
- 100 g melted butter
- 2 eggs
- 1 natural yogurt
- 1 packet baking powder
- 1 teaspoon vanilla
- 1 can pineapple slices or fresh pineapple
- 2 tablespoons grated coconut
- 2 tablespoons caramel
Instructions
- Preheat the oven to 180°C.
- Coat the bottom of the mold with caramel.
- Arrange pineapple pieces at the bottom of the mold.
- In a bowl, beat the eggs with the sugar and vanilla.
- Add yogurt, melted butter, semolina, flour, and baking powder. Mix well.
- Pour the batter over the pineapples.
- Bake for 35 to 40 minutes until the cake is golden.
- Let cool slightly before inverting to unmold.
- Sprinkle with grated coconut for decoration.
Notes
Best served warm or at room temperature. Enjoy on its own or with whipped cream or vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: cake, dessert, pineapple, semolina, upside down cake