Pineapple cake with crumble

Ingredients for 1 servings:

• 350 g corn, ground
• 1 bag of baking powder
• 1 pinch of salt
• ½ tsp vanilla powder
• 5 eggs
• 200 g margarine, melted, cooled unhydrogenated
• 100 ml pineapple juice, approx.
• 1 pineapple, fresh
• 120 g margarine, cooled unhydrogenated
• 150 g corn, ground
• 80 g cane sugar
• 1 pinch of salt
• 80 g desiccated coconut and
• 100 g hazelnuts, finely crushed OR
• 120 g desiccated coconut, total

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + dairy-free

Combine all ingredients in a bowl and mix thoroughly into a dough. Pour the batter onto a baking sheet or roasting pan lined with parchment paper and smooth it out. Peel the pineapple and remove the hard core, reserving the juice, slice it, and top the batter with it. Knead the crumble ingredients together and sprinkle over the cake. Preheat oven to 190°C (375°F). Bake for approximately 30 minutes. Bake in a cold oven at approximately 150°C (300°F) for approximately 40-50 minutes.