The scent arrives even before you open the oven. Something between vanilla and pineapple gently candying in the heat — it seeps into every corner of the house. This cake is the kind of thing you make once and simply can’t live without.
Ingredients :
- Canned crushed pineapple — Canned crushed pineapple — not slices, not chunks. The crushed version spreads evenly through the batter and releases its juice during baking. Get a 400-450g can, juice included. Do not drain it.
- All-purpose flour — No need for special flour. Classic T55 (all-purpose) works perfectly. It’s the amount of pineapple that makes the difference, not the type of flour.
- Cold heavy cream — For the chantilly, the cream must be at least 30% fat and come straight from the fridge. Warm cream won’t whip. Put the bowl in the freezer 10 minutes beforehand.
- Icing sugar for the chantilly — Rather than granulated sugar which can leave a grainy texture, icing sugar incorporates instantly and gives the cream a silkier texture.
