Ingredients
- 120 g sugar
- 1 untreated lemon
- 75 g butter, softened
- 2 eggs
- 75 g flour
- 75 g cornstarch
- 1 ts baking powder
- 7 drained pineapple rings (canned)
- 100 g drained cherries (canned)
Preparation
1. Add 2 tbs of sugar to the pot. Place pot without lid on Navigenio and switch to level 4. Lightly caramelize the sugar, moving the pot slightly from time to time so that the caramel is well distributed. Remove from the Navigenio and leave to cool for approx. 5 minutes.
2. Wash the lemon in hot water, dry and finely grate the yellow peel. Squeeze the juice of half the lemon.
3. Cream butter and remaining sugar and beat in eggs, one at a time. Add lemon zest and juice. Mix flour, cornstarch and baking powder and gradually stir in.
4. Spread the pineapple rings over the caramel and place the cherries in the spaces. Spread the dough over the pineapple rings.
5. Cover with the lid, place the pot on Navigenio and heat up to the vegetable window on level 2. Then switch off Navigenio and let the cake cook for about 10 minutes.
6. Loosen the cake from the edge of the pan and turn it out of the pan with the help of a cake plate.
This recipe has been tested and approved by AMC.
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