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1 medium fresh pineapple (about 4 pounds), peeled, cored, medium dice
1/4 cup firmly packed light brown sugar
1/4 cup Fustini's Asian Blackberry balsamic
3 tablespoons unsalted butter
2 cups (250 grams) of all-purpose flour
1 3/4 cups (350 grams) sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups Fustini's Blood Orange olive oil
1 1/4 cups (305 grams) whole milk or half and half
3 large eggs
1 1/2 tablespoons grated orange zest
1/4 cup (60 grams) fresh orange juice
Substitute the Blood Orange olive oil for the Medium SELECT olive oil. Based on Maialino’s Olive Oil Cake
Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
Combine pineapple, balsamic, and brown sugar in a 10-inch skillet; cook over medium heat, stirring occasionally during the first 5 minutes, until pineapple is translucent and has a light brown hue, 15 to 18 minutes. Empty fruit and juices into a mesh strainer or colander set over a medium bowl. Return juices to skillet, leaving pineapple in the strainer (you should have about 2 cups of cooked fruit). Simmer juices over medium heat until thickened, beginning to darken, and mixture forms large bubbles, 6 to 8 minutes, adding any more juices released by fruit to skillet after about 4 minutes. Off heat, whisk in butter. Pour caramel mixture into the prepared cake pan. Set aside while preparing the cake. (Pineapple will continue to release liquid as it sits; do not add this liquid to the already-reduced juice mixture.)
In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice. Add the dry ingredients; whisk until just combined. Pour drained pineapple onto caramel in the pan, gently spreading in an even layer. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely for 2 hours.
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