Italian Pineapple Cake with Walnuts
Ananas Alle Noci In Forno-Baked Pineapple with Walnuts
One day, as I was browsing through my collection of cookbooks, I realized that I was the owner of more than a dozen cookbooks that I have never used for actual cooking. I know that I originally purchased them thinking I would cook something from it one of these days but somehow I completely forgot that they were actual cookbooks. You see, some of the cookbooks I have are just incredibly beautiful to look at and sometimes I end up reading them like a novel instead of using them for their intended purpose.
So after many years of procrastinating, I decided that I was going to do something about that. I chose one of my favorite coffee table books....err I mean cookbook...which offers authentic recipes from Italy and decided on a simple pineapple and walnut cake called Ananas Alle Noci In Forno.
*All photos taken by myself unless otherwise noted.
Italy Today : The Beautiful Cookbook
I found this recipe from Italy Today: The Beautiful Cookbook and made a few necessary adjustments. Instead of fresh pineapples, I used canned pineapple in its own juice as I couldn't find any fresh ones. I also didn't have a cake pan so used a square pyrex pan instead.
Ingredients
- 4 tablespoons unsalted butter at room temperature
- 1 can pineapple (approximately 8 pineapple rings ) preferably in its own juice
- 10 walnuts
- 1/2 cup granulated sugar
- 2 eggs separated
- 1 tablespoon baking powder
- 3/4 cup all purpose flour
- 1 tablespoon confectioner's sugar (optional)
Instructions
- 1. Preheat the oven to 350 degrees (180 degrees celcius). Butter a square baking pan or pyrex dish with 1 tablespoon butter.
- 2. Drain the pineapple reserving the juice for later. Arrange the pineapple slices in the bottom of the pan or dish. Place the walnut halves in the centers and in-between the pineapple slices. Sprinkle the pineapple slices with 3 tablespoons of the granulated sugar.
- 3. In a bowl, whisk together the egg yolks, the remaining granulated sugar, the baking powder, flour and remaining 3 tablespoons butter. Add 2 tablespoons of the reserved pineapple juice. Beat until blended.
- 4. In another bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the yolk mixture mixing until no white streaks remain. Pour over the pineapple slices.
- 5. Bake until the top is golden brown, about 40 minutes. Remove from the oven and cool on a wire rack. Release and remove from the pan and invert onto a serving plate so the pineapples and nuts are facing up. If using, sift the confectioner's sugar over the top and serve.
Pictures to Make It Even Easier
Click thumbnail to view full-size
The Beautiful Cookbook Series
These are some of the most beautiful cookbooks you can have in your possession. I also like the fact that the recipes are authentic and true to each country that they represent. In other words you won't find things like Egg Foo Young in China or Tex Mex tacos in the Mexico versions. Instead you'll discover the authentic recipes of delicious foods from around the world.
Food Poll
Which cuisine do you like best?
What did you think of this Italian cake? Do you like fruit-based sweets? Let me know what you think.
