Pineapple Cream Cheese Pound Cake Recipe: A Tropical Delight
Ingredients
- 200g fresh pineapple – chopped and drained
- 3 eggs – room temperature
- 160g butter + 15g for greasing – melted and warmed
- 160g all-purpose flour – sifted
- 160g granulated sugar – for sweetness
- 0.5 sachet baking powder – for rise
- 1 tbsp brown sugar – for topping
- For the whipped cream:
- 50g mascarpone cheese – softened
- 15cl full-fat cream – chilled
- 1 lemon – zested
- 10 lemon balm leaves – finely chopped
- 30g icing sugar – for sweetness
Preparation
Preheat your oven to 180°C (350°F). Start by preparing the pineapple: chop it into small pieces and drain well to remove excess juice. In a large mixing bowl, beat the eggs with the granulated sugar until light and fluffy. Gradually add the sifted flour and baking powder, mixing until just combined. Stir in the warm melted butter until the batter is smooth and homogeneous. Pour the batter into a buttered loaf pan or cake mold, then evenly distribute the drained pineapple pieces on top. Sprinkle the brown sugar over the pineapple for a caramelized finish. Bake in the preheated oven for approximately 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before serving.
While the cake cools, prepare the whipped cream. In a chilled mixing bowl, combine the mascarpone cheese, full-fat cream, and icing sugar. Beat with an electric mixer on high speed until stiff peaks form. Gently fold in the grated lemon zest and chopped lemon balm leaves for a refreshing citrus twist. Refrigerate the whipped cream until ready to serve.
To serve, slice the pineapple pound cake and top with a generous dollop of the chilled lemon balm whipped cream. This tropical dessert is perfect for any occasion, offering a delightful blend of sweetness and tanginess. Enjoy!
