Pineapple Cupcake

First, line the baking pan (loaf pan) with baking paper. Preheat the oven to 180 °C.

Drain the pineapple. Mix the flour and almonds well. Beat the eggs, sugar, vanilla sugar, salt, lemon zest until very creamy, this may take up to 10 minutes.

Gradually stir in the flour alternately with the yogurt and melted butter, followed by the pineapple chunks.

Pour the mixture into the pan, smooth it out and bake on the bottom rack for about 55 minutes.

Test with chopsticks! The cake should cool in the pan for about 15 minutes, then you can turn it out, or lift it out of the pan with the paper and put it on a plate.

Sprinkle with powdered sugar, serve.

Preparation Tip:

Also works with tangerines, sour cherries and other preserved fruit.

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