We refer to the pineapple as one “fruit”, but it is interesting to know that it is actually a “multiple fruit”. This means the “fruit” consists of many smaller fruits, that are formed from a cluster of flowers. Each flower produces a “fruit”, but as they all grow together, they create what looks like one single fruit. Other familiar “multiple fruits” are figs, mulberries and strawberries.
Maybe the fact that they are produced from many flowers is the reason these fruits usually have an incredible aroma?
Knowing this trivia fact is not as important when using canned pineapples, but it helps when peeling a fresh one. Having to remove the “eyes” (the brown prickly pines) individually, makes more sense when knowing that they are actually individual fruits.
So, once you’re done with eating part of the pineapple as is, use what’s left to make this aromatic cake. If after making it that you still have a bit more pineapple left, then just grind it with some mint, to create a fresh, tasty Popsicle… So you see, it’s worth the trouble of buying and cleaning the fresh fruit, especially when it all come with the added bonus of the amazing aroma that will fill your kitchen in the process.
A few notes:
* I added the cherries for taste and color. If you don’t have any, you can make the cake without them, or use red plums instead.
* If you want to make the cake richer, substitute the applesauce with the same amount of soft butter.
* The cut cake freezes well, in an airtight container, for up to 3 weeks.
For a more detailed explanation on how to clean and cut fresh pineapple, and how to make a pineapple-mint Popsicle, click HERE or check under TIPS.
Prep time: 30 minutes
Baking time: 40 minutes
½ cup yogurt (at least 2% fat)
½ cup unsweetened applesauce
1/3 cup oil
1/3 cup white wine
½ tsp vanilla
1 1/3 cups sugar
2 cups flour
1 Tbs baking powder
¼ tsp salt
2 cups medium size cubes fresh pineapple
½ cup pitted cherries, sliced
1. Preheat the oven to 350F (175C). Line a 12”x8” (20.5 cm x 30 cm) baking pan with baking paper.
2. In a bowl, mix the yogurt, applesauce, oil, eggs, wine, vanilla and sugar.
3. Add the flour, baking powder and salt and mix well. Add 1 cup of the pineapple cubes and mix gently with a rubber spatula.
4. Pour the batter into the pan. Scatter the remaining 1 cup pineapple and ½ cup sliced cherries on top.
5. Bake for 40 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. Cool to room temperature.