Pineapple Cream Cheese Pound Cake


200g fresh pineapple
3 eggs
160 + 15g Butter
160g Flour
160g Sugar
0.5 sachet Baking powder
1 tbsp. brown sugar
For the whipped cream
50g mascarpone
15cl full cream
1 lemon
10 lemon balm leaves
30g Icing sugar



Preheat the oven to 180°C. Cut the pineapple into small pieces and drain them. Beat the eggs with the powdered sugar, then add the flour, baking powder and warm melted butter. Pour the batter into a buttered mold and cover with pineapple. Sprinkle with brown sugar. Bake in the oven for about 40 mins.
Pour the liquid cream into a bowl, add the mascarpone and icing sugar. Mix everything together, then whip into whipped cream with an electric mixer. Stir in 2 tbsp. grated lemon zest and chopped lemon balm leaves. Place in the fridge to serve this chilled whipped cream with the cake.


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