- Janny de Moor - https://www.jannydemoor.nl/en -

Puerto Rican Pineapple Cake


Baking tool:


On the bottom of the tin:


This Bizcocho de Piña is a typical example of the cozina criolla, the creole cuisine, that developed from the traditions of the Taino Indians and later on also Africans in the 500 years after the arrival of  the Spaniards. It is made from ingredients that determine the character of the free state Puerto Rico. Pineapple, endemic in Brazil and Paraguay, had been spread by Indians over the whole of South and Central America long before the European invasion. They put pineapples over the entrance of their houses as a token of  hospitality, later on imitated in clay by Spain and England. The Dutch name ananas is a loan from the language of  the Tupi Indians. Anana means: exellent fruit.

Besides pineapple the island exports also a lot of vanilla, original Mexican and called

tlilxochitl ‘black flower’ by the Aztecs. Too difficult for Spaniards so they turned it into vainilla, small pod. The sugar plantations, laid out by them, were the birthplace of the rum that flavours this cake.

* To be able to scrape the seeds from a vanilla pod it should be soft. When it is dried out cook it in some water over a low flame for 5 minutes. Store emptied pods in sugar for a real vanilla sugar.