Although not catholic, reading this article led to the (insane) idea that I could do without sugar in the mornings; sugar in the mornings not only appears in the form of a tsp sweet powder in my morning coffee mug, it has also the more comforting shape of a cake (normally a sliver) or two biscuits (normally Digestive) or a croissant as soon as I get to the office. I have resisted to date but the hell with it, thus, today I am baking a cake for next week’s breakfasts.
- 1 can Pineapple slices
- 2 Granny Smith apples
- 4/5 biscuits (leftover the best)
- 2 ready-to-roll, short crust pastry roll
- icing sugar (optional)
- 1 candied cherry (optional)
Heat a ventilated oven to 180’C (350’F)
Drain the pineapple slices transfer all but one to a food processor and transform them into a purée.
Lay the two short crust pastry rolls, one on top of the other, into a pie tin. Press the pastry to the tin border, using your knuckles to give the typical swirly look.
Reduce the biscuits into crumbs and spread on the bottom of the pastry (they will help absorb the moist and will prevent the pastry from getting soggy). Spoon the pineapple purée on the biscuits, levelling evenly. Place the reserved pineapple slice in the center and decorate with a candied cherry for an ’80s look 🙂
Peel and quarter one apple (in the end I used only one). Using a mandoline slicer, slice the apple and arrange in the pie tin according to your taste (I have opted for a circular pattern).
Sprinkle with icing sugar and set to the oven for 40 minutes. If your oven has the function, half-way through cooking time, set the oven for bottom only heat. Otherwise reduce temperature to 170’C (340’F) and let it cook until the apple slices will look cooked.
Serve with a scoop of vanilla ice-cream, or , as in my case, enjoy it in the morning.