Pineapple cake

60 g of soy butter
50 g of juice of agave to sweeten
15 g of liquor-natural vanilla extract
50 g coconut flour
50 g flour strength (0)
100 g minced very fine wheat durum semolina
1 glass of Apple juice
1 cup of raisins
450 g 6-12 hours after sourdough from the refreshments covered with water
7 slices of pineapple
3 tablespoons of fruit compote, taste to taste

Soak the raisins with Apple juice, if possible one day before using organic sultanas and pretty clean.
Put 50 g of soy butter in a large bowl for the dough, let it soften and Add flour, agave juice with Apple juice, raisins and vanilla flavouring.
Kneading longer and finally put the yeast, which should be soft and fluffy, and knead well again with a big wooden spoon.
If the dough is soft, add the Apple juice, as required, keeping in mind that the dough should not be as chemical yeast cakes with, but more substantial, so much so that to spread it in the text for the rising and baking serves a spoonful of oil.
With spoon stretches patiently, then arrange the pineapple slices and fruit Compote around them.
Make it rise instead to 39° C and when it reached at least twice its volume bake in preheated oven at 170-190° c.
The text for the baking of the cake should be 29 cm diameter.