Light pineapple cake

Ingredients for 1 servings:

• 210 g flour
• 7 ½ ml liquid sweetener or 100 g sugar
• 1 packet of baking powder
• 1 can pineapple pieces, naturally sweet
• 1 m.-sized egg(s)
• 3 tsp butter
• 1 tsp vanilla powder
• 50 ml milk, low-fat
• 10 ml white rum
• Butter for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

with or without liquid sweetener

Preheat the oven to 150°C (fan oven). Mix the flour with the baking powder. Drain the pineapple chunks from the can, reserving any liquid. Crack the egg into a bowl. Melt the butter and add it along with the liquid sweetener, ground vanilla, milk, rum, and 40 ml of the reserved pineapple juice. Mix well. Add 250 g of the pineapple chunks and mix briefly again. Add the flour mixture and knead with the dough hook of a hand mixer until you have a smooth dough. Grease a cake pan (approx. 20 x 20 cm) with a little butter. Pour the batter into the pan and spread it evenly. Bake the cake for about 35 minutes. If desired, garnish the cake with coconut flakes or pineapple slices. The cake yields approximately eight average-sized slices. When prepared with liquid sweetener and without coconut or pineapple decorations, one slice has about 135 kcal. Alternatively, you can also bake the cake with regular sugar. Instead of the liquid sweetener, simply use 100 g of sugar. A slice of cake prepared with sugar will then have approximately 185 kcal.