Torta al pistacchio e ananas

• 300g fresh pineapple (or canned pineapple, drained), diced
• 2 tbsp sugar
• 1 tsp cornstarch
• 2 tbsp water

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 22 cm (9-inch) round cake pan.
2. Prepare the batter:
   • In a mixing bowl, whisk together the eggs and sugar until light and fluffy.
   • Gradually add the oil, milk, and vanilla extract while mixing.
   • Sift in the flour, baking powder, and salt, folding until combined.
   • Add the ground pistachios and gently mix to incorporate.
3. Pour and bake:
   • Pour the batter into the prepared cake pan and smooth the top.
   • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool completely before removing it from the pan.
4. Prepare the pineapple filling:
   • In a small saucepan, combine the diced pineapple and sugar. Cook over medium heat until the pineapple softens and releases its juices.
   • Dissolve the cornstarch in water and add it to the saucepan, stirring continuously until the mixture thickens. Remove from heat and let it cool.
5. Assemble the cake:
   • Once the cake is completely cool, slice it horizontally in half.
   • Spread the pineapple filling evenly over the bottom half of the cake.
   • Place the top half of the cake back on.
6. Decorate:
   • Spread whipped cream over the top of the cake.
   • Optionally, drizzle with pistachio cream or sprinkle ground pistachios on top.
   • Garnish with extra chopped pistachios and pineapple slices.

Serving Suggestions:

This cake is delicious served chilled with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy a slice with coffee or tea!