**Long live, Queen Piña!
Hello, dear Steemians, receive from me a big hug.
Pineapple is more than a fruit with armor and crown. This is a juicy fruit, with a pleasant flavor, and fleshy. Its properties are multiple, which makes its consumption an act of pure healing. The pineapple (Ananas comusus) is a species belonging to the Bromeliaceae family. Originally from South America and brought to Europe thanks to the Spaniards taking her on their trips.
For the cultivation of this plant, it is necessary to be attentive to the climate (25º-32º). This needs rain and a humid environment. This requires preparing the soil by fertilizing it with nutrients to guarantee a product in good condition. The sowing of the pineapple is done starting from fruit shoots. Your collection will be done when it goes from a green color to a yellow one.
On the other hand, this is a fruit rich in vitamin C, A, folic acid, beta carotene, potassium and iodine. It has a substance called bromelain that favors its digestion.
Benefits of pineapple consumption
The pineapple is ideal to control digestive problems, however its use is not recommended in people who have ulcers or suffer from gastritis.
It has ideal properties to prevent diarrheal processes.
It is ideal to purify the liver.
It is anti-inflammatory.
It helps to improve flu processes.
The pineapple has healing action, which makes it effective to heal wounds.
Uses of pineapple
The pineapple, if consumed in its natural state, will directly provide all its benefits. However, it can be used in salads, roasted, baked. In Creole sweets, jams. The possibilities of use are diverse.
To finish, my kind and dear steemians, I leave the recipe for the pineapple cake: my favorite.
Pineapple pie
Ingredients:
4 cups of flour.
200 gr of butter.
1 ½ cup of brown sugar
1 can of pineapple slices or if it is within your reach to cut the fresh pineapple.
½ cup of pineapple juice
4 eggs
1 tablespoon of baking powder.
Tortera
Preparation:
First, the candy:
Add the sugar in a pot. Add the cup of pineapple juice. Leave to simmer until caramelized. Once done, pour it into the tortera. When you do them, you must move the tortera so that the candy is impregnated throughout its surface.
Then, the mixture:
Separate the whites from the yolks. Reserve the yolks. Beat the egg whites until stiff and reserve it. Beat the butter and sugar. Add the yolks, previously reserved one by one. Add the wheat flour and the royal powder and beat. Add ½ cup of pineapple juice. When you have mixed everything, add with enveloping movements, the whites to the point of snow.
Finally, put together the cake:
Place the pineapple slices in the bottom of the bowl. To avoid sticking to the mold, spread them with butter. It is usually placed a cherry in the center of the pineapple to give more eye candy to the subsequent result. Pour the mixture into the container and bring to the oven approximately 45 minutes. It will be ready when you insert a stick to the cake and it comes out dry. You must be careful with your oven.
And, now, the final test: the demolding:
When the cake is ready, let it stand for a few minutes (10 or 20 minutes). Do not demold it too hot, but not too cold. Wait until your temperature drops a little. Then place a base larger than the mold and flip. If you can use a removable mold much better. I hope you get the preparation right and your cake is complete and beautiful.
Regards!
Note: the recipe for the pineapple cake is from my mom.
