Pineapple Walnut Cake
No-oven caramel pineapple walnut cake made in a skillet.
Ingredients
Pineapple (take 3 slices and cut each in half; drain them along with the remaining 1 slice and set aside)
4 slices
Walnuts
6 pieces
Prunes
1 piece
Ingredient A (not specified in the original)
as needed
Keji flour
as needed
Butter
as needed
Refined white granulated sugar
as needed
Brown sugar
as needed
Instructions
1
Make the cake batter
Combine Ingredient A in a bowl and whisk with a hand mixer until evenly blended.
2
Make the cake batter
In a separate bowl, add the keji flour and make a well in the center. Slowly pour in the mixture from step 1 while stirring outward until smooth and creamy.
3
Make the caramel
Place a frying pan over low heat, add the butter along with the refined white sugar and brown sugar, and stir with a wooden spatula until melted.
4
Make the caramel
Once the sugar has fully melted and turned a light tea color, turn off the heat briefly and arrange the pineapple, walnuts, and prunes on top.
5
Pan-fry
Pour the batter from step 2 into step 4, cover with a lid, and cook over very low heat for 10–12 minutes.
6
Pan-fry
Cook until the cake rises and the surface becomes dry with small holes opening up.
7
Serve
Cover with a plate, flip the frying pan over to release the cake, and it is ready to serve.
