Pineapple Cake

Dessert

When I was a child, my mum would get me pineapple cake for my birthday, and when cooking became a passion of mine, I wanted to recreate the same cake for her birthday.

Serving size

4

Difficulty

Medium

Ingredients

For the cake — 1 cup refined flour — 1 cup white sugar — 1 tbsp full-fat milk — 4 eggs — 1 cup unflavoured oil — 1 tsp baking powder — 1 tsp vanilla essence

For icing — ½ cup pineapple juice — Whipping cream — ½ cup canned pineapple puree

For decoration — 3 pineapple chunks (canned) — 3-4 strawberries

Cooking Time

90 min

Intensity

–

Allergens

Gluten, Dairy, Eggs

Method

1. Preheat the oven to 180°C.

2. Sift the flour, sugar and baking powder into a bowl and set aside.

3. Using an electric or hand whisk, combine the eggs, oil and vanilla essence.

4. Gradually fold the flour mixture into the egg mixture and add some milk, if required.

5. Line a baking tin and pour in the cake mixture.

6. Place the cake into the oven and cook for 35 minutes at 180°C. 7. Remove the cake from the oven and allow to cool down at room temperature.

8. Once cooled down, slice the cake horizontally through the middle and soak both halves of the cake with the pineapple juice.

9. Spread the pineapple puree on one half of the cake and whipped cream on the other half, then place back together.

10. Using a piping bag, cover the cake with a layer of whipping cream and decorate with pineapple chunks and strawberries. Enjoy.