Salty Pineapple Cake

Much hot? I think so. Summer starts strong and what we most want, apart from swimming in the sea or in the pool, is to eat something fresh, light and healthy. Do you dare with this salty pineapple cake?

If we add that we are on vacation, the least we want to do is spend hours in the kitchen or plug in the oven to heat up the entire kitchen. What we needed…

So, this recipe is going to be the ideal one to prepare in summer, since you will have it ready in minutes. You can put it in the fridge to keep it cold, and go while you cool off at the pool or the beach. When you come from your bath or walk, you will have the food ready and at its point, perfect for the whole family, very nutritious, light and optimal for a good digestion while you take a comforting nap. Summer is here!

Therefore, prepare this recipe: salty pineapple cake and go enjoy with yours. It is an exotic salad, to give you a previous idea.

Salty pineapple cake 

Ingredients

• 9 slices of sliced ​​bread without crust
• 12 slices of fresh pineapple
• 2 cans of tuna
• A handful of stuffed olives
• A small handful of pitted black olives
• 1 can of anchovies
• 200 g crab sticks or surimi
• Mayonnaise
• Salt
• Lettuce for garnish
• 1 egg

Preparation

To decorate, reserve : 4 pineapple slices, 4 stuffed green olives or 4 black olives, 4 anchovy fillets and the lettuce.

• Cook the egg in a saucepan of boiling salted water. Cook for about 7 minutes. Remove from the heat, remove the hot water and pour cold tap water to stop the cooking. Reservation.
• Chop the remaining green olives, the black ones, the pineapple and the surimi.

We prepare the filling

• In a large bowl, add the two well-drained cans of tuna, the green olives, the black olives, the pineapple and the surimi.

• Add four tablespoons of mayonnaise, a pinch of salt and mix well. We already have the filling.

Mounting

• We line a mold to make cakes with plastic wrap, letting it protrude from the sides.
• Second, at the base, we add 3 slices of crustless bread, one next to the other. We adjust the base well.
• On top of the bread, we add half of the mixture that we had made before as a filling. We distribute well and press with the spoon against the bread of the base.
• Then we add another layer of bread on top, with 3 more slices. We squeeze.
• On top, we will add the rest of the filling, pressing well.
• Then, as a top layer, we put a last layer of bread with the 3 slices of sliced ​​bread without crust that we have left.
• Once the salty pineapple cake was assembled, we covered it with the plastic wrap that was sticking out of the mold. Put a little weight on it, like a plate, or two glasses lying down, for example. Put in the fridge, 4 hours minimum, to cool. (Now you can go to the beach).

• When you go to consume the salty pineapple cake, take it out of the fridge.
• Then remove the plastic wrap from the top and put a plate or tray on top of the mold. Flip the salty pineapple cake over, like an omelet.
• Finally remove the plastic wrap that remains.

Decor:

Spread the top and sides of the savory pineapple cake loosely with mayo.

First, top with the 4 drained pineapple slices. In the hollows of the slices, add a little more mayonnaise. Then, on top of those mounds, place a stuffed green olive or a pitted black one wrapped in an anchovy fillet.

Take the hard-boiled egg and peel it. Cut it into chunks.

Wash two lettuce leaves and julienne them. Place it around the salty pineapple cake, until it covers the plate. On top, place the pieces of hard-boiled egg distributed.

Optional: you can add, if you want, some roasted red pepper strips (40 minutes at 180 ºC with oil and salt spread on the pepper), or some tomato slices.

The result is an exotic summer cake, fresh, light and not very fattening!