1/2 cup unsalted butter or margarine at room temperature
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 large eggs
1 cup pineapple chunks in syrup, drained and chopped
2 cups cubed pumpkin (about 1 cm cubes), without skin
4 tablespoons chopped hazelnuts
1/2 cup unsalted butter or margarine at room temperature
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 large eggs
1 cup pineapple chunks in syrup, drained and chopped
2 cups cubed pumpkin (about 1 cm cubes), without skin
4 tablespoons chopped hazelnuts
Preheat the oven to moderate temperature (180°C)
Beat the butter or margarine with flour and cinnamon for 1 minute (using a stand mixer), scraping down the sides of the bowl as needed
Add the eggs and beat at high speed, scraping down the sides of the bowl occasionally, until the mixture is light and fluffy, about 2 minutes
Fold in the pineapple, pumpkin cubes, and hazelnuts
Pour into a 20 cm diameter non-stick springform pan
Bake until a knife inserted into the center comes out clean, about 40-45 minutes
Serve warm or chilled
Yield: 6 servings
Note: To prepare in a microwave, bake on medium power for 10 minutes.
