Hello July!, where many little summer adventures gain their wings. Although I was beyond-ready to go after the beginnings of this rustic cake very early last month, I waited — on purpose — for our first summer weekend, so it would 'feel' authentic, and perhaps even float my boat a bit more? It did. I wanted three things with this Mediterranean countryside dessert: 1. whisk only (no electric mixer), 2. olive oil (no butter), and 3. adding fruit in its own juices (avoiding milk of any kind). The end result... a deliciously darling and moist gluten-free cake with a warm pineapple bite that can be enjoyed as a summer spoon cake on a lazy Sunday morning when staying in bed with coffee and a movie feels just right. Have a sweet weekend. ~xx
♫ Mellow electronic notes streaming in the background as she made her way there...
Pretty Lights - Finally Moving
This cake is even more divine the very next day with the fruit and juices settling in overnight.
For the Cake (Serves 8):
1/2 teaspoon pure light olive oil - to grease the baking dish
1 tablespoon superfine sugar - baking dish base
3 tablespoons crushed pineapple - baking dish base
1 cup organic white rice flour
1 teaspoon baking powder
pinch of iodized table salt
3 tablespoon pure light olive oil
1/2 cup superfine (granulated) sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup crushed pineapple, undrained- in its juices
For the Pineapple Syrup Glaze:
2 tablespoons superfine sugar
1/4 cup pure pineapple juice
Directions:
Prep the baking dish (as above) lightly greasing the bottom and sides with 1/2 teaspoon pure light olive oil. Sift a tablespoon of superfine (granulated or brown) sugar into the dish, and loosely scatter 3 tablespoons of the crushed pineapple. I didn't want any fruit rings or cherries, just soft juicy fruit. This breakfast oval is - 9 1/2" x 6 1/2" x 2". Set aside.
Sift the flour, baking powder and salt together into a bowl and gently fluff with a fork. Set aside. In a large bowl whisk the olive oil and sugar until well blended (3 - 4 mins). Add the egg and vanilla extract and blend in with whisk. Gently fold in the flour (in thirds) with whisk/spatula and then the crushed pineapple until just combined.
*Set oven to 350 F.
Pour the batter into the baking dish and bake for 35 - 45 minutes. I started checking at 25 minutes. My oval took a solid 35 minutes! Once a thin wooden skewer comes out clean, off the heat and remove from the oven. While the cake is still hot, poke a few tiny holes (15 - 20) into the cake. Let cool for about 20 minutes. While cooling make the pineapple glaze.
In a small sauce pot over medium low heat, dissolve 2 tablespoons of superfine sugar in 1/4 cup of pure pineapple juice.. Pour the sweet warm syrup over the semi-cooled cake and let seep into the cake.
Spoon or slice the cooled cake and serve as is, or with a spoon of warm crushed pineapple. No dusting of confectioners' sugar needed, but... if it floats your boat, why not? :)