Pineapple squares

Pineapple squares

Fette all'ananas

By
From
The Italian Baker
Makes
6 large slices

Pineapple is thought to have amazing effects on our body. If consumed regularly it can burn fat and, even better, it contributes to a positive uplifting mood. So, let’s bake a pineapple slice and smile!

Ingredients

Quantity Ingredient
170g butter, at room temperature, plus extra for greasing
170g caster sugar
2 eggs
250g plain flour
200ml buttermilk
1 teaspoon vanilla paste or extract
1 teaspoon almond extract
450g canned pineapple in natural juice

For the almond crumble

Quantity Ingredient
80g plain flour
60g light brown sugar
55g butter, chilled and diced
30g flaked almonds
see method for ingredients
see method for ingredients

Method

  1. Preheat the oven to 180°C. Butter a 20 x 30-cm brownie tin and line with baking parchment.
  2. Prepare the crumble. In a food processor, pulse the flour, sugar and butter until crumbly. Stir in the slivered almonds by hand and set aside.
  3. In the bowl of a stand mixer, or in a mixing bowl and using hand-held electric beaters, beat the butter and sugar together until pale. Beat in the eggs one at a time. Fold in the flour, buttermilk, vanilla and almond extract to combine.
  4. Spread the mixture into the prepared tin. Open the pineapple can, drain off the juice and roughly chop the pineapple. Spread the pineapple over the top of the mixture in the brownie tin and sprinkle with the almond crumble. Bake in the oven for about 40 minutes until the almond crumble is golden, then leave to cool in the tin on a wire rack before cutting into squares or slices.
Tags:
baking
cakes
biscuits
Italian
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