Now that we know everything about yogurt cakes, let’s see a variation ! This is really delicious, and you will enjoy various flavours successively. Really good !
1 yogurt cake mixture (DO NOT bake it yet !)
The zest of one lemon
1 vanilla pod
1 soup spoon rum
1 can of pineapples
For the caramel
1 soup spoon brown sugar
1 soup spoon pineapple syrup
Caramelize the pineapples : cut 3 slices in dices. Make them cook in a saucepan during 10 min with the vanilla pod (opened in the middle).*
Butter a round mold and put some slices of pineapple in it.
In another saucepan, caramelize the butter, the sugar and the syrup. Then pour the caramel on the pineapple slices in the mould.
Take the yogurt cake mixture and add the zests, the rum and the pineapple dices. Pour in the mould and bake for 40-45 min at 180°.
Wait for 10 min before unmolding. As the title says, let it upside down, showing the pineapple slices.
*Did you know that they know sell vanilla in powder ? It is really easier to use than a whole pod.
Bon appétit !!