Bolo de Abacaxi

Bolo de Abacaxi is a delightful Brazilian pineapple upside-down cake that is both refreshing and sweet, featuring caramelized pineapple slices atop a moist, fluffy cake. This kosher version ensures everyone can enjoy its tropical flavors and rich texture while adhering to dietary laws.

Ingredients

• fresh pineapple - 200 grams, sliced
• brown sugar - 50 grams
• unsalted margarine - 50 grams
• all-purpose flour - 100 grams
• granulated sugar - 50 grams
• baking powder - 5 grams
• salt - 1 gram
• almond milk - 100 ml
• vanilla extract - 5 ml
• egg - 1 large

Steps

1. Preheat the oven to 180°C (350°F).
2. In a small saucepan, melt the margarine over low heat and add the brown sugar, stirring until dissolved.
3. Pour the melted mixture into a round baking dish, ensuring it coats the bottom evenly.
4. Arrange the pineapple slices over the caramel mixture in the baking dish.
5. In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
6. In another bowl, whisk together the almond milk, vanilla extract, and egg until well combined.
7. Pour the wet ingredients into the dry ingredients and mix until just combined.
8. Carefully pour the batter over the pineapple slices in the baking dish.
9. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow to cool for 10 minutes before inverting onto a serving plate.

Nutrition

• Calories: 320
• Protein: 3 g
• Carbs: 48 g
• Fiber: 1 g
• Sugar: 25 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Pineapple is rich in vitamins and antioxidants that support immune health.
• Using almond milk makes this dessert dairy-free, suitable for lactose-intolerant individuals.

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