Difficulty: Easy Time: 50 minutes Serves: 8/10 people     

Ingredients:

• 350g of pineapple in syrup
• 6 tablespoons of pineapple preserving liquid
• 250g sugar
• 300g of flour 0
• 1/2 sachet of baking powder
• 3 tablespoons of brown sugar
• 3 eggs
• 87ml of EVO oil from Le Fascine mill
• 60ml of water
• 1 teaspoon of cinnamon powder
• 3 teaspoons of icing sugar

Preparation:

1. Preheat the oven to 170°.
2. Cover the bottom of the cake pan with a sheet of wet and wrung out baking paper and spread out a layer of pineapple slices.
3. Using a fork, mix 4 tablespoons of the preserving liquid with the brown sugar and wet the pineapple slices.
4. Beat the eggs and sugar with a whisk, then add the Le Fascine Frantoio EVO oil , the water, 2 tablespoons of pineapple liquid, the sifted flour and the yeast.
5. Mix until you get a smooth and homogeneous mixture and pour it over the pineapple slices.
6. Bake for 35 minutes.
7. Let it cool and then turn the cake upside down onto a serving plate,
8. Sprinkle with the cinnamon and powdered sugar mixed together and serve.

Enjoy your meal from Frantoio Le Fascine!

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