Desserts & pastry
Pineapple cakes
Small cakes with pineapple pieces, finished with a lemon glaze.
Method
Chop the pineapple. Combine the flour, baking powder and salt in a bowl. In another bowl, beat the butter and sugar, then add the lemon zest, eggs and vanilla.
Gradually add the flour mixture and ayran, mixing just until combined. Fold in the chopped pineapple.
Divide the mixture between greased mini cake moulds. Bake in a preheated oven at 180°C for 20–25 minutes, then let the cakes rest.
Mix the lemon juice and icing sugar to a glaze consistency. Pour over the rested cakes.
Enjoy your meal.
