パウンドケーキ（パイナップルのパウンドケーキ）｜coris cookingさんのレシピ書き起こし

Cut the skin and core of the pineapple and finely chop the flesh into approximately 5-7 mm cubes.

Put Step 1 and granulated sugar in a pot, mix and let stand for 5 minutes.
Stir and simmer over medium-low heat.
When it boils, evaporate the broth.
Spread on a plate and let cool.
Once it has cooled down, put it in the refrigerator to cool down.

Add unsalted butter to a bowl and soften.
Add the granulated sugar in two parts and mix with a whisk each time until it becomes white.
Beat the eggs and add them in 4 portions, stirring each time to emulsify.
Sift in the flour and baking powder and mix with a rubber spatula.
Add the candied pineapple from step 2 and mix until it becomes glossy.

Pour Step 3 into the mold in two batches, leveling each time so that the center is hollow.
Bake in an oven preheated to 170 degrees for 44 minutes.
After 20 minutes, make a cut in the center with a paring knife.
Once baked, insert a bamboo skewer to check if the batter is sticking.
Drop the mold from a height of 3 cm and remove from the mold.
Flip both ends of the parchment paper and let cool.

4にパイナップルの甘煮とグラスアローを乗せて完成。