PINEAPPLE CRUNCHES

INGREDIENTS

2 eggs

100g (½ cup) sugar

125g (½ cup) yogurt

60ml (¼ cup) vegetable oil

2ml (½ teaspoon) vanilla extract

16g baking powder

50g (¼ cup+3 tablespoons) cornstarch

170g (1 ⅜ cup) all-purpose flour

6 slices canned pineapple

INSTRUCTIONS

1. Preheat the oven to 180°C/350°F.

2. Grease 6 11cm cake tins.

3. In a large bowl, beat the eggs with the sugar and vanilla. Add vegetable oil and yogurt.

4. Separately sift the flour with the cornstarch and baking powder.

5. Mix the wet and dry ingredients.

6. Pour the batter into the prepared pan and top with pineapple slices. Bake for 25 minutes.

 

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